Chilaquiles verdes con huevos revueltos

This tortilla "hash" is very popular in Mexico. It can be made with leftover tortillas, and can be prepared with red or green sauce. Serve with fruit and scrambled eggs for a hearty brunch!

You'll need the following ingredients:

• 8 tortillas
• 2 tablespoons of olive oil
• 6 green tomatillos (or a dozen, if they are small)
• 1 clove of garlic
• half a white onion
• 3 springs of fresh cilantro
• 1 serrano or jalapeno chile (to taste)
• half a cup of shredded cheese

Remove the dry husk from the tomatillos and discard. They will be sticky, so rinse well under cold water. In a saucepan boil the tomatillos with the onion, garlic, 4 cups of water and the chile pepper. If you want the chilaquiles to be less spicy, devein and remove the chile seeds before adding. Boil everything for about 5 minutes. Let cool and blend until smooth. Season with salt to taste.

Cut the tortillas into quarters, then into eights. Fry the tortilla pieces in the olive oil until they are crispy but not completely brown. Turn the tortilla pieces often so they don't burn.

Add the green sauce to the crispy tortillas. Add the cheese and heat until the cheese starts to melt. Serve immediately with scrambled eggs and garnish with chopped cilantro.

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