Serves 3

Prep: 10 mins

Cooking: 15 mins

What you need.

Sauce:

1 tsp. olive oil

4 garlic cloves, minced

1 small canned chipotle pepper, diced

1 tbsp. adobo sauce

16 oz. (455g) can tomato sauce

1 tsp. dried oregano

½ tsp. chili powder

½ tsp. ground cumin

8.5 fl. oz. (240ml) chicken broth

¼ tsp. salt

¼ tsp. ground pepper

Chilaquiles:

3 large eggs

6 oz. (170g) tortilla chips

2 tbsp. feta cheese, crumbled

1 sliced avocado

6 sliced radishes

2 tbsp. diced red onion

3 tbsp. Greek yogurt

2 tbsp. cilantro, chopped

What you need to do.

Add the olive oil to a medium skillet over a medium heat, add the garlic and sauté for 1-2 minutes until fragrant. Add the chipotle pepper, adobo sauce, tomato sauce, oregano, chilli powder, cumin, broth, salt and pepper. Bring to a boil, then reduce the heat to low and simmer for 5-10 minutes (this will help thicken the sauce). Remove from the heat and set aside until ready to use.

While the sauce is simmering, prepare the toppings and start frying the eggs.

Add the tortilla chips to the sauce and gently flip over the tortilla chips until they are all well coated in the sauce. Cook over a medium heat for 2-3 minutes until the chips have softened slightly.

Remove from the heat and serve immediately topped with a fried egg, feta cheese, sliced avocado, radish, red onion, Greek yogurt and cilantro. Serve immediately.