Mexican Pork Chilaquiles With Egg

Serving: 347 g

Ingredients

• pork loin100 g
• tortilla60 g
• salsa80 g
• eggs55 g
• feta cheese20 g
• onion25 g
• olive oil7 g

Recipe steps

1. Cut the tortillas into triangles and toast them in a dry pan or hot oven until crisp.
2. Shred or dice the pork loin and brown it in olive oil with the sliced onion, seasoned with cumin and chilli.
3. Pour in the salsa and simmer two minutes, then fold in the tortilla chips so they soften but keep some bite.
4. Fry the egg separately and slide it on top.
5. Scatter over crumbled cheese, red onion and coriander, and serve immediately before the chips go soggy.

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