Summer breakfast chilaquiles

Summer breakfast chilaquiles

By
From
Cantina
Serves
6
Photographer
Chris Middleton

Chilaquiles is the name given to tortillas served with chillies and greens. This much-loved comfort food has been adapted so many times, its versatility is its appeal. For me this is why it’s a great breakfast dish – you can add so many interesting flavours and ingredients. I like this baked version with colourful summer tomatoes, squash, corn and chorizo. I recommend making the tomatillo sauce the day before and use proper masa harina flour corn (tortilla) chips, as their flavour and texture is much better than mass-produced corn chips.

Ingredients

Quantity Ingredient
350g masa harina flour corn chips
200ml Tomatillo verde

Vegetable mixture

Quantity Ingredient
125ml olive oil
1 chorizo sausage, cut into 1 cm dice
1 red onion, diced
2 garlic cloves, crushed
1 yellow squash, thinly sliced
200g fresh or frozen corn kernels
150g mixed grape and cherry tomatoes, halved
250g shredded rocket
1 large handful oregano, roughly chopped
1 large handful coriander leaves, roughly chopped
sea salt, to taste

Egg mixture

Quantity Ingredient
8 large organic eggs
125ml milk
1-2 tablespoons hot sauce
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
pinch sea salt

Garnish

Quantity Ingredient
2 avocados, cubed
3 large handfuls rocket, roughly chopped
200g salted ricotta or feta, crumbled
Jalapeño & finger lime crema
or sour cream
1 large handful oregano or coriander leaves, to garnish

Method

  1. Preheat the oven to 180°C.
  2. Lightly grease the base of a large ovenproof ceramic dish with oil.
  3. To prepare the vegetable mixture, heat the oil in a large frying pan over medium heat. Fry the chorizo for 1–2 minutes until golden. Add the onion and garlic and cook until softened. Add the squash and corn and cook for a further minute, or until softened. Remove from the heat, add the tomatoes, rocket, oregano and coriander and stir to combine. Season with salt. Spread the mixture out onto a tray to cool slightly.
  4. To make the egg mixture, whisk the eggs, milk, hot sauce, spices and salt together in a medium bowl. Pour into the prepared dish.
  5. Place the corn chips in a large bowl. Add the tomatillo verde and cooled vegetable mixture and toss to combine. Pile on top of the egg mixture.
  6. Bake for 15–20 minutes, until the eggs are just set.
  7. Remove from the oven and allow the eggs to cool slightly. Scatter with avocado, rocket, cheese, crema or sour cream and coriander to serve.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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