—- MEXICAN BREAKFAST - aka Chilaquiles —- Inspired by my Senorita @joceyinthesunnycoast 😍 A month ago Joc showed me this recipe she picked up during her two year teaching stint in Mexico. I have been obsessed with this dish ever since and so excited to recreate it! Again, this is so easy to make with little prep time - truly a 15 minute meal. On the downside, I can’t claim this is healthy as you’re essentially consuming chips for breakfast but it does score pretty high on the yum factor. 😂 Goes down a treat when you’re trying to impress friends with minimal ingredients and cooking skills. 😜🤦🏻♀️🤷🏻♀️ •
INGREDIENTS: (serves one)
1/4 shallot (green part) finely chopped
1/8 white onion, finely chopped
Three handfuls of white tortilla chips
1 dollop of sour cream
Sprinkle of Sriracha sauce
1 tablespoon of salsa verde (I purchased the imported version to cut time and keep it authentic - from Pennisi Deli at 17 Balaclava Street, Woolongabba)
You may choose to add in shredded chicken, refried beans, chorizo, bacon - whatever you feel like! I’ve stuck with the basic vegetarian version. •
1. Dice the onion and shallot and set aside
2. Heat up your fry pan on high and add tortilla chips and salsa. Coat tortilla chips in salsa and remove from stove one heated through.
3. Clean the pan or use a new pan for your egg. Crack egg into the heated pan and fry egg to your liking - a firm egg white and a runny yolk is best!
4. Place salsa-coated tortilla chips on a plate, then the egg, then top with the onion, shallots, sour cream, sriracha, salsa verde, etc. Enjoy! •
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