Halal Chilaquiles

Halal Chilaquiles is a delightful twist on the traditional Mexican breakfast, featuring crispy tortilla chips smothered in a rich and spicy tomato sauce, topped with perfectly poached eggs and fresh garnishes. This dish combines bold flavors and textures, making it a hearty and satisfying brunch option for any halal diet.

Ingredients

• Corn tortillas - 4 large
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Tomato puree - 200 grams
• Chicken broth - 100 ml
• Cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Eggs - 2 large
• Fresh cilantro - 2 tablespoons, chopped
• Avocado - 1 small, sliced
• Feta cheese - 50 grams, crumbled
• Lime - 1, cut into wedges

Steps

1. Preheat your oven to 180°C (350°F).
2. Cut the corn tortillas into triangles and arrange them on a baking sheet. Brush with olive oil and bake for 10-12 minutes or until crispy.
3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Stir in the tomato puree, chicken broth, cumin, chili powder, salt, and black pepper. Simmer for 5-7 minutes, allowing the sauce to thicken slightly.
5. Once the sauce is ready, add the baked tortilla chips to the skillet and gently toss them in the sauce until evenly coated.
6. In a small pot, bring water to a simmer and poach the eggs one at a time for about 3-4 minutes until the whites are set but the yolks remain runny.
7. To serve, plate the chilaquiles, top with poached eggs, sprinkle with chopped cilantro, avocado slices, and crumbled feta cheese. Serve with lime wedges on the side.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 45 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 210 mg
• Total Fat: 25 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in fiber from corn tortillas and avocado, promoting digestive health.
• Contains healthy fats from olive oil and avocado, supporting heart health.

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