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Coconut and chocolate overnight oats

Aliums

Vegan breakfast

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Breakfast recipes

Chilaquiles with whipped feta

20 minutes

Chilaquiles with whipped feta

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

2 cups sunflower oil, for frying
4 Woolworths white flour wraps, cut into triangles
2 T olive oil
1 x 400 g can whole cherry tomatoes
¼ cup Woolworths chipotle sauce
4-8 free-range eggs, fried
2 T Woolworths chilli crisp, for serving
coriander, to garnish

For the whipped feta, blend:

150 g feta
100 g crème fraîche
1 t garlic, minced
½ t Woolworths oak-smoked chilli flakes

Method

1. Heat the sunflower oil in a deep pan. Fry the wraps until golden brown, then drain on kitchen paper.

2. Heat the olive oil in a pan, add the tomatoes and simmer for 5 minutes. Stir in the chipotle sauce.

3. To serve, top the chilaquiles with the sauce and fried egg. Sprinkle with the chilli flakes, spoon over the chilli crisp and garnish with coriander. Serve with the whipped feta.

Find more Mexican recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Emma Nkunzana

Spinach lasagne

Chicken tikka wraps with avocado and curry mayo

Chakalaka pasta

Frittata

Egg-and-sausage sandwich

Bacon and egg burgers

Air-fryer soft-boiled eggs and soldiers

Air-fryer baked chocolate chip protein oats

Crispy fried eggs and chakalaka bean salad on toast

Grana Padano eggs

Sourdough French toast

Two-ingredient oat crêpes

Coconut and chocolate overnight oats

Vegan breakfast

Chilaquiles with whipped feta

Chilaquiles with whipped feta

Ingredients

Method