Dive in chilaquiles platter
Bring everyone together with this chilaquiles sharing platter. Perfect for a relaxed brunch, easy lunch or sharing-style dinner, it’s made for piling onto plates and enjoying together.
Prep time: 10 minutes Cook time: 10 minutes
Serves 4 people
Ingredients
- For the tortilla crisps
- 4 seeded tortilla wraps
- 1 tbsp rapeseed oil
- ½ tbsp sweet smoked paprika
- Pinch of sea salt
- For the chipotle tomato sauce
- 1 tbsp rapeseed oil
- 1 red onion, finely diced
- 1 large garlic clove, crushed
- 1 tbsp sweet smoked paprika
- 400g tin cherry tomatoes
- 2 heaped tsp chipotle paste
- Sea salt and cracked black pepper
- To serve
- 1 tbsp rapeseed oil
- 4 large FREE eggs
- Pickled red onion (optional)
- Fresh coriander, roughly chopped
- FREE tip
- No air fryer? No problem. Simply spread the tortilla triangles over a large baking tray and bake at 160°C for 5–6 minutes, turning halfway through, until crisp and golden. Cook in batches if needed.
Method
- First, make the tortilla crisps. Slice the tortilla wraps into 6cm strips, then cut into large triangles. Place them in the air fryer basket (or divide between two drawers if using a smaller air fryer), drizzle with the oil and sprinkle over the smoked paprika and sea salt.
- Shake the basket to coat the tortilla triangles evenly, then air fry at 160°C for 5 minutes. Shake the basket again and cook for a further 1–2 minutes, until golden and crisp.
- Meanwhile, make the sauce. Heat the oil in a large frying pan over a medium-high heat. Add the onion, garlic and a generous pinch of salt, then cook for 3–4 minutes until softened.
- Stir in the smoked paprika and cook for 1 minute before adding the chipotle. Pour in the tomatoes along with half a tin of water and stir well. Simmer for 5–6 minutes until the sauce has thickened.
- Meanwhile, heat the remaining oil in a frying pan over a medium-high heat. Crack in the FREE eggs and fry until cooked to your liking.
- Arrange the tortilla crisps on a large sharing platter and generously spoon over the chipotle sauce. Carefully place the fried eggs on top, then finish with the avocado, pickled red onion, if using, and a generous scattering of coriander.
