Super-green baked chilaquiles with eggs

Name: Super-green baked chilaquiles with eggs
Cook time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 12 small corn tortillas; 1 tbsp extra virgin olive oil; ½ cup coriander leaves; 2 tbsp pickled jalapenos; 790g can tomatillos, drained; 1 tsp ground cumin; 1 tsp ground coriander; 2 garlic cloves, crushed; 4 kale leaves, trimmed and torn; 300g marinated feta, drained; 4 eggs, at room temperature; crushed chilli flakes, to serve; lemon wedges, to serve

Jessica Brook

August 20, 2023

Super-green baked chilaquiles with eggs.Jeremy Simons

easyTime:< 30 minsServes:4

Serve this as breakfast for dinner, or dinner for brunch. Either way, you can’t go wrong.

Ingredients

12 small corn tortillas
1 tbsp extra virgin olive oil
½ cup coriander leaves
2 tbsp pickled jalapenos
790g can tomatillos, drained
1 tsp ground cumin
1 tsp ground coriander
2 garlic cloves, crushed
4 kale leaves, trimmed and torn
300g marinated feta, drained
4 eggs, at room temperature
crushed chilli flakes, to serve
lemon wedges, to serve

Method

Step 1
Preheat the oven to 220C fan-forced (240C conventional). Place the tortillas in the base of a 22cm ovenproof frying pan, overlapping slightly. Brush with oil and bake for 2-3 minutes, or until just golden.
Step 2
Meanwhile, place the fresh coriander, jalapenos, tomatillos, spices and garlic in a blender and whizz until smooth.
Step 3
Top the tortillas with the tomatillo sauce and kale leaves, crack in the eggs and sprinkle with feta. Place in the oven and bake for 15-20 minutes, or until eggs are just set.
Step 4
Serve scattered with chilli flakes and with lemon wedges on the side.