- ¼ cup canola oil
- 6 Woolworths fresh tortilla wraps, each cut into 8 wedges
- 2 red onions
- 2 T Woolworths enchilada spice
- 1 x 400 g can cherry tomatoes
- 6 free-range eggs
- 1 T olive oil
- sea salt and freshly ground black pepper, to taste
- 2 avocados, cubed
- 15 g coriander
- ½ lime
- sour cream, for serving
1. Heat the canola oil in a large pan, then fry the tortillas in batches until golden brown. Drain on kitchen paper.
2. Roughly chop 1 onion and fry in the same pan over a medium heat until softened, then stir in the enchilada spice and fry until fragrant. Add the tomatoes and simmer over a medium heat for 5 minutes.
3. Remove from the heat and stir in the tortilla chips. 4 In a separate pan, fry the eggs in the olive oil over a high heat until the whites are cooked and the yolks are still runny. Season to taste.
5. Make a salsa by tossing together the avocado, remaining red onion, finely chopped, coriander and a squeeze of lime juice. 6 Serve the chilaquiles topped with the fried eggs, salsa and sour cream.
Cook's note: Enjoy without meat, or add mince or shredded chicken for a quick midweek supper.
Photographs: Jan Ras
Food assistant: Ivan Masiyazi