Mexican Green Tomatillo Chilaquiles with Set Egg

Preheat oven to 200°C. Cut eight tortillas into six wedges each, coat lightly with 20 ml oil and bake on a tray 12–15 minutes, turning once, until crisp.

Husk and rinse 500 g tomatillos; boil with 130 g onion, 12 g garlic and 20 g jalapeño for 6–8 minutes until tomatillos soften and change color, then drain.

Blend boiled vegetables with 100 ml water, 10 g washed cilantro and 4 g salt. Simmer salsa in a pan over medium heat 3–4 minutes until hot, adding water 15 ml at a time if too thick.

In another nonstick skillet heat remaining 15 ml oil over medium heat, crack in four eggs, cover and cook about 4–6 minutes until whites and yolks are fully set and center reaches 71°C. Clean tools used on raw eggs.

Toss crispy tortilla chips into hot salsa for only 30–45 seconds. Divide among four plates; top each with one cooked egg and evenly distribute 75 g cheese, 60 g sour cream and remaining 10 g cilantro. Serve immediately.