Name: Mob-Style Chilaquiles
Total time: 10 min
Yield: 4
Cuisine: Mexican-Inspired
Ingredients: 1 Red or White Onion; 2 Fat Garlic Cloves; 300g Cherry Tomatoes; 4-8 Jarred Jalapeños; 1 Lime; 4 Eggs; 8 Large Handfuls of Tortilla Chips; Small Bunch of Coriander; 200g Feta; Salt; Black Pepper; Olive Oil

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Paying homage to the classic Mexican dish Chilaquiles.  Fried tortilla chips with fresh salsa, a crispy egg and crumbled feta. An absolute worldy of a dish.

Mob-Style Chilaquiles

Finely chop the red onion and garlic cloves. Halve the cherry tomatoes and roughly chop the jarred jalapeños.

Get a non-stick frying pan over a medium to high heat. Drizzle in a generous glug of olive oil.

Scrape in the onion, along with a pinch of salt. Fry, stirring, for around 3 minutes until the onion has started to soften then add the garlic. Cook stirring for 30 seconds then chuck in the tomatoes and most of the jarred jalapeños, or chilli if using. Crank up the heat, fry the salsa for around 2 minutes until the tomatoes have begun to burst then tip into a bowl.

Squeeze the lime juice into the warm salsa, season with plenty of salt and black pepper to taste.

Put the pan back onto the heat. Drizzle in a little more oil, fry the eggs to your liking.

Divide the tortillas between four bowls. Top each with the fried salsa and an egg. Roughly chop the coriander, then crumble over the feta, coriander and remaining jalapeño or chilli. Naughty lunch treat.

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Ben Lebus

Ben Lebus is the CEO and founder of Mob. Ben has always been passionate about food and learnt to cook from his father, who ran an Italian restaurant for a number of years. You can regularly find him cooking (and eating) some sort of puttanesca.

Easy

£5-£8

Mexican-Inspired

Veggie

Pescatarian

Mob-Style 
Chilaquiles

Chilaquiles website

Finely chop the red onion and garlic cloves. Halve the cherry tomatoes and roughly chop the jarred jalapeños.

Get a non-stick frying pan over a medium to high heat. Drizzle in a generous glug of olive oil.

Scrape in the onion, along with a pinch of salt. Fry, stirring, for around 3 minutes until the onion has started to soften then add the garlic. Cook stirring for 30 seconds then chuck in the tomatoes and most of the jarred jalapeños, or chilli if using. Crank up the heat, fry the salsa for around 2 minutes until the tomatoes have begun to burst then tip into a bowl.

Squeeze the lime juice into the warm salsa, season with plenty of salt and black pepper to taste.

Put the pan back onto the heat. Drizzle in a little more oil, fry the eggs to your liking.

Divide the tortillas between four bowls. Top each with the fried salsa and an egg. Roughly chop the coriander, then crumble over the feta, coriander and remaining jalapeño or chilli. Naughty lunch treat.

Brunch

Munchies

Speedy

Red Onion

Onion

Garlic

Clove

Cherry Tomatoes

Tomato

Gram

Pickled Jalapeño

Lime

Tortilla Crisp

Handful

Coriander

Feta

Cheese

Salt

Black Pepper

Olive Oil

Tacos

Eggs

Sides

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Paying homage to the classic Mexican dish Chilaquiles. Fried tortilla chips with fresh salsa, a crispy egg and crumbled feta. An absolute worldy of a dish.

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