Chilaquiles with red salsa

Mexico's favourite hangover cure – fried tortilla chips simmered briefly in red salsa until just softened, topped with crema, cheese and fried eggs.

• 8 corn tortillas, cut and fried, or 200 g tortilla chips
• 4 dried guajillo chillies
• 3 tomatoes
• 2 garlic cloves
• 0.5 onion
• 4 eggs
• 100 ml crema or sour cream
• 100 g cotija or feta cheese, crumbled
• Fresh coriander
• Oil and salt

Method

1. 1
   Rehydrate guajillo chillies in hot water for 15 minutes. Blend with tomatoes, garlic and onion.
2. 2
   Fry the blended salsa in oil for 10 minutes until thickened.
3. 3
   Add the tortilla chips to the salsa. Stir to coat. Cook for 1–2 minutes (they should stay slightly crispy).
4. 4
   Fry the eggs.
5. 5
   Serve the chilaquiles topped with a fried egg.
6. 6
   Drizzle with crema, scatter with cheese and coriander.