Chilaquiles verdes med bönor & ägg

Så gör du

1. Cut or tear the tortillas into sturdy pieces. Bake or fry until crisp and drain well; soft pieces will turn mushy too quickly.
2. Heat the salsa verde in a wide pan until steaming. Taste it before adding the tortillas and adjust salt if needed.
3. Add the crisp tortilla pieces and toss for only 30–60 seconds. The goal is coated edges with some crunch remaining in the centers.
4. Transfer to plates and top with warm beans and fried eggs. Add the eggs last so the yolks stay visible.
5. Finish with avocado, feta and cilantro. Serve immediately; chilaquiles are best before the tortillas soften completely.

1. Cut or tear the tortillas into sturdy pieces. Bake or fry until crisp and drain well; soft pieces will turn mushy too quickly.
2. Heat the salsa verde in a wide pan until steaming. Taste it before adding the tortillas and adjust salt if needed.
3. Add the crisp tortilla pieces and toss for only 30–60 seconds. The goal is coated edges with some crunch remaining in the centers.
4. Transfer to plates and top with warm beans and fried eggs. Add the eggs last so the yolks stay visible.
5. Finish with avocado, feta and cilantro. Serve immediately; chilaquiles are best before the tortillas soften completely.