Main Meals

Chilaquiles with whipped feta

20 minutes
20 minutes

“This is a traditional Mexican breakfast but it’s also great for brunch or a satisfying dinner.” – Abigail Donnelly

Wine/Spirit Pairing
Marras The Trickster Cinsault

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  • 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

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

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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