Veggie Chilaquiles with Roasted Peppers

Ingredients

• 200 g tortilla chips
• 400 g tinned chopped tomatoes
• 3 mixed peppers
• 1 red chilli
• 2 clove garlic cloves
• 4 eggs
• 100 g feta cheese
• 1 tsp smoked paprika
• 20 g fresh coriander
• 2 tbsp olive oil

Method

1. 1

   Halve and deseed the peppers, toss with olive oil and a pinch of salt, and roast at 200°C (fan 180°C) for 20 minutes until softened and lightly charred.

2. 2

   Blend the tinned tomatoes, sliced chilli, crushed garlic, and smoked paprika until smooth. Pour into a wide frying pan and bring to a simmer.

3. 3

   Add the tortilla chips to the sauce and stir gently to coat. Cook for 3 minutes until the chips have softened slightly but still have some texture.

4. 4

   Create 4 wells in the mixture and crack an egg into each. Cover and cook for 4–5 minutes until the whites are set.

5. 5

   Slice the roasted peppers and arrange over the top. Crumble over the feta cheese.

6. 6

   Scatter with fresh coriander and serve straight from the pan.