Chilaquiles Rojos

• 200g tortilla chips (or day-old corn tortillas, cut and fried)
• For salsa roja: 3 dried guajillo chilies, 400g canned tomatoes, 1 onion, 3 garlic cloves, 1 tsp cumin
• 4 large eggs
• Mexican crema or sour cream
• Cotija or feta cheese, crumbled
• Fresh cilantro and sliced red onion
• Avocado to serve

Instructions

1. 1

   Make salsa: toast guajillo chilies, soak in hot water 15 minutes. Blend with tomatoes, onion, garlic, and cumin. Simmer 10 minutes.

2. 2

   Add tortilla chips to the salsa. Toss gently and cook 2–3 minutes until chips soften slightly but retain some crunch.

3. 3

   Fry eggs to your preference.

4. 4

   Divide chilaquiles among plates. Top with fried eggs.

5. 5

   Drizzle with crema, sprinkle with cotija and cilantro.

6. 6

   Serve immediately with sliced avocado.

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