Aubergine and feta chilaquiles
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- HealthyNut-freeVegetarian
This quick, healthy take on chilaquiles – a Mexican breakfast of fried tortillas with salsa and cheese – tops wholemeal tortilla triangles with spiced aubergine salsa and fried eggs. Brilliant for brunch, lunch or dinner.
By John Whaite
Ingredients
- 1 wholemeal flour tortilla, cut into 12 triangles
- 2 tsp olive oil
For the salsa
- 1 tbsp olive oil, plus extra for the eggs
- 1 red onion, finely chopped
- 1 aubergine, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chilli powder
- ½ tsp dried oregano
- 400g tin chopped tomatoes
- fine sea salt and freshly ground black pepper
For the eggs
To serve
- 50g/1¾oz feta
- 1 spring onion, finely sliced
- lime wedges
Method
Preheat the oven to 180C/160C Fan/Gas 4. Brush the pieces of tortilla with the olive oil, lay on a baking tray in a single layer and bake for 6–8 minutes until crisp. Set aside to cool.
To make the salsa, heat the oil in a large frying pan over a medium–high heat, add the onion and aubergine and fry, stirring frequently, until softened and golden. Stir in the garlic, spices and oregano, then add the tomatoes. Stir-fry until the tomatoes are very mushy. Pour in 100ml/3½fl oz water, bring the mixture to the boil and reduce the heat to a simmer for 10 minutes. Season to taste.
Divide the crispy tortilla slices between two plates, then top with the salsa.
To fry the eggs, heat a frying pan over a medium–high heat and add the butter with a drop of olive oil. Once the butter has melted and starts to sizzle, crack in the eggs and fry until the whites set. Cover the pan with a lid or large plate and cook until the yolks cloud over.
Place an egg on top of the salsa on each serving and crumble over the feta. Finish with a scattering of spring onions and lime wedges for squeezing.
