Chilaquiles

Method

Cut tortillas into wedges and fry in hot oil until crispy, then drain on kitchen paper. Roughly chop onion, garlic, tomatoes and chillies, then blend with coriander and stock until smooth. Strain the sauce and simmer for 8 minutes until it thickens. Add the crispy tortilla wedges to the sauce and toss gently, then fry the eggs sunny-side up in a separate pan. Divide the chilaquiles amongst plates, top each portion with a fried egg, crème fraîche, grated cheese and sliced spring onions.