Breakfast Chilaquiles Verde

Prep: 10 mins

Cook: 15 mins

Serves: 2

Difficulty:

Cuisine:

Saved:

Mexican

214

Recipe by: Cobs

This delicious and stunning breakfast chilaquiles verde recipe is a play on the traditional Mexican dish of fried tortillas bathed in green or red salsa. Use Cobs Cobs Sea Salt Corn Chips for a healthy twist.

Credit: Whisk Media Group

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Breakfast Chilaquiles Verde

Ingredients:

1/2 cup store bought Green Tomato Pickle

1/2 cup Chipotle and Black Bean Salsa

1/2 packet Cobs Sea Salt Corn Chips

Juice of 1 lime or 1 tablespoon

1 x 400g can chickpeas, drained and rinsed

100g feta, crumbled

2 eggs

To serve, fresh avocado, diced tomato salsa

Method:

Preheat oven to 200°C
In a medium bowl, combine tomato pickle and chipotle bean salsa
In an oven proof 30cm frypan, stir in combined sauces over medium to medium high heat. Once bubbling, take off heat, add the chips, then scatter chickpeas and feta
Bake for 10 mins, or until hot and cheese has slightly softened
Meanwhile, in a non-stick fry pan, fry two eggs until cooked, but still runny
Remove pan from oven and top with the fried eggs, avocado and fresh salsa

Tips & Hints:

Green Tomato Pickle and Chipotle & Black Bean Salsa available at most supermarkets. Make your own tomato salsa by combining finely chopped Spanish (red) onion, tomatoes and parsley.