Silverbeet and Chilpotle Chilaquiles

Preparation

Combine all the chip ingredients into a bowl and use your hands to mix and coat the tortillas.  Place onto a baking tray and into a fanbake oven at 175 degrees for about 20 minutes until chips are crunchy and starting to brown

In a skillet, sauté the onion and garlic slightly and then add the silverbeet and coriander stems.  After 2-3 minutes, add the chilpotle pepper and tinned tomatoes.  Cook for about 5 more minutes and season with salt and pepper.  Take skillet off of heat, let cool slightly and then puree mixture in a food processor

Using the same skillet, place chips along the bottom and poor mixture through.  Using a big spoon, evenly distribute the sauce onto the chips and coat.  Sprinkle the Edam cheese and crack three eggs on top.

Place skillet back into the oven at fanbake 175 degrees and cook until the eggs have cooked to your liking.  Remove from the oven and sprinkle with radish, fresh coriander and parmesan cheese.  Eat immediately.  Serves 4

Silverbeet and Chilpotle Chilaquiles
Great breakfast comfort food
Ingredients
Chips:
12 stale tortillas, cut into wedges
½ lemon
3 Tbl sunflower oil
Sea salt
Sauce:
½ white onion, roughly chopped
1 clove garlic, chopped
1 Tbl sunflower oil
3 medium-sized silverbeet (Swiss chard) leaves, white stalk removed and loosely chopped
Small handful, coriander stems, loosely chopped
1 medium-sized chilpotle pepper in adobo, roughly chopped
400g tinned, diced tomatoes
Seasalt and coarse pepper to taste
Toppings:
2/3 cup grated Edam cheese
3 eggs
1 small radish, sliced
coriander
¼ cup parmesan cheese

Products used in this recipe