Salsa roja chilaquiles
Waitrose and Partners

Salsa roja chilaquiles

Crisp taco pieces, spicy tomato salsa, fried eggs and avocado. Brunch, anyone?

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VegetarianHealthyLow in saturated fat2 of your 5 a day
  • Serves4
  • CourseBrunch
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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  • 6 Gran Luchito Mexican Soft Taco Wraps, each cut into 8 triangles
  • 2 tbsp olive oil
  • 700g Classic Vine Tomatoes, roughly chopped
  • 1 small onion, quartered
  • 1 clove/s garlic clove
  • 1 jalapeño chilli, roughly chopped, deseeded if liked
  • ½ x 25g pack coriander, stalks finely chopped, leaves picked
  • 4 British Blacktail Free Range Medium Eggs
  • 4 tbsp Essential Soured Cream
  • 1 avocado, roughly chopped
  • 1 lime, wedges, to serve


  1. Preheat the oven to 180ºC, gas mark 4. Toss the taco triangles in 1 tbsp oil and spread out in a single layer onto 1 or 2 baking trays. Bake for 8-10 minutes until golden and crisp.

  2. Meanwhile, put the tomatoes, onion, garlic, chilli and coriander stalks into the bowl of a food processor and pulse to make a finely chopped salsa. Pour into a frying pan, season and bring to the boil. Lower the heat and simmer for 15 minutes, or until most of the water evaporates and the sauce has thickened.

  3. A few minutes before the sauce is ready, heat the remaining 1 tbsp oil in another frying pan and fry the eggs to your liking. Tip the tacos into the salsa and stir to combine. Top with the fried eggs, coriander leaves, soured cream and avocado. Serve immediately with lime wedges.


Typical values per serving when made using specific products in recipe


1,141kJ/ 275kcals



Saturated Fat












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