Chilaquiles Recipe

Make the salsa: Place onion, garlic, and siling pangsigang in a cast iron pan over high heat. Roast until charred on all sides. Remove from heat and place in a food processor. Let cool slightly before adding tomatoes. Process until finely chopped. Add cilantro including thin stems and process again until finely chopped. Season to taste with salt and pepper.

Place a large pan over med. heat. Add oil and pour in salsa. Cook until heated through. Tuck corn chips into the salsa until covered. Immediately transfer to a serving dish. Alterna­tively, place corn chips in a baking pan and pour heated salsa over chips.

To assemble: pan fry eggs to the desired doneness. Place over chilaquiles. Top with feta cheese and cilantro leaves, and lemon wedges on the side to serve.

Recipe originally published in the Jan/Feb 2015 issue of Good Housekeeping Philippines.