Ingredients

Method

• 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

Ingredients

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