Breakfast chilaquiles with fresh tomatillo salsa

SERVES 4 READY IN 25 MINS

200g leftover tortillas or good-quality plain tortilla chips 300g fresh

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tomatillos or 350g tinned 1 onion, cut

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into 8 wedges 3 garlic cloves, unpeeled

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1 jalapeño chilli, de-stemmed 25g

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coriander, leaves and stalks 1tbsp

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caster sugar 2tbsp olive oil 500ml

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vegetable stock or water Juice of 1/2

● lime SERVING SUGGESTIONS 4 fried eggs Sliced avocado Sour cream

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Few handfuls of coriander leaves

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Crumbled feta or Lancashire cheese

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Finely chopped red onion

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1 If using tortillas, cut into triangles, pour a few tablespoons of oil into a pan and shallow-fry until crisp.

2 If you have fresh tomatillos, remove the husks and wipe with a damp tea towel.

Put a large frying pan over a medium–high heat and dry-toast the onion, garlic, jalapeño and tomatillos, if they are the fresh ones. Shake and turn frequently until charred and tender in the middle, about 6–7 mins for the garlic and chilli, and a little longer for the onion and tomatillos.

3 When cool enough to touch, peel the garlic and transfer to a blender along with the other charred ingredients and the coriander, sugar and 1tsp of salt. If you are using tinned tomatillos, add them at this point. Blitz the lot to a purée.

4 Warm the oil in a pan on a medium heat and add the sauce. Fry, stirring, for 2–3 mins. Pour in the stock or water and bring to a simmer. Add the lime juice and tortilla chips and toss gently in the sauce just long enough for some of them to soften.

5 Taste and adjust the seasoning if need be, remove from the heat and transfer to shallow bowls. Top with fried eggs and any of the other toppings or sides.