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chilaquiles with red onion and marrow

Posted Oct 21 2011 4:30pm
today i want to share with you a new favorite recipe of mine... chilaquiles! i've been going through loads of international street food blogs and recipes, and when i realised i had all the ingredients for this particular dish, i was determined to make it for breakfast. with a twist.

chilaquiles is a traditional Mexican dish, where old tortillas are sliced up and fried, then mixed with salsa, onion, chilli and eggs, then topped with cheese. sounds quite simple and beautiful doesn't it?

so, i "englishified" it. because, i had some leftover grated marrow from making another spicy marrow torte and because we had a bunch of fresh homegrown tomatoes to use up. and after all it is an old-fashioned leftovers recipe, so it seemed only fitting.

it does look pretty appetising don't you think?


chilaquiles is kinda like migas - there's a little confusion over the difference between the two really. anyway, i try not to get hung up on the fine details, and instead i just super highly recommend you try this at home! you could even use some barley chapattis if you have some left - which i must say is pretty tasty :)

you could even make this gluten free or vegan if you wanted...

and it's the quickest recipe too :) i topped mine with ketchup and local cream cheese from the farmer's market (as well as dill - i am totally addicted to the stuff!)


breakfast chilaquiles with red onion and marrow

1 wholewheat tortilla or chapatti
1T butter or coconut oil
1/2 small red onion, sliced
1 tomato, diced
1 handful of grated marrow (or zucchini/courgette, or squash/pumpkin)
a sprinkle of dried chilli flakes
a little sea salt
1 egg

optional: cheese or nutritional yeast, tomato sauce/ketchup, dill + black pepper

1. cut the tortilla into small triangles
2. melt the butter or coconut oil in a frying pan, turning up to a high heat
3. fry the tortilla on both sides until crispy, then place on kitchen paper to cool
4. turn the temperature of the pan down, and then add the red onion, tomato, marrow/courgette, chillies and salt
5. fry until the onion is soft.
6. add in the crispy tortillas and the egg. and cook for 2 minutes.
7. serve topped with salsa and cheese, or more chilli flakes.

cook's notes: to veganise this recipe, replace the egg with a little crumbled tofu. to gluten free-ify this recipe, substitute the tortilla for a gluten free flatbread of your choice.

i adore this recipe! it's so easy and so yummy, and a great way to use up seasonal produce, and get a good balance of protein, carbs and veg in the morning. it's also pretty thrifty too, because it's bulky and interesting without costing much (especially if you make the flatbread yourself)

i hope you are all looking forward to the weekend! i've got some very serious weeding to do tomorrow, as well as finishing the russian cookbook i've been notetaking, and maybe trying out a recipe for carrot fudge that looks unusual and interesting.

have you made chilaquiles or migas before? what is your favorite mexican recipe?

currently reading: the power of a whisper by bill hybels - and i'm also trying to catch-up with the latest downton abbey, because it's so brilliant!
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