Tom Daley Mexican Chilaquiles

Tom Daley Mexican Chilaquiles

Few things feel more festive ahead of the weekend than really good Mexican food. To make this one a little healthier, Tom recommends you make your own corn tortilla chips. Simply heat the oven to 200°C/180°C Fan/Gas 6 and brush both sides of 3 tortillas lightly with olive oil before cutting them into triangles. Place in a single layer on lined baking trays and bake for 7-8 minutes until golden and crisp.
Total Time
20 Minutes
4 tsp of olive oil
2 garlic cloves, finely chopped
1 red chilli, ½ finely chopped & ½ sliced
1 x 400g can of tinned chopped tomatoes
250g of corn tortilla chips
100g of feta, crumbled
A small handful coriander leaves
4 large British Lion eggs
1 small red onion, finely chopped
Lime wedges, to serve
Step 1

Heat the oven to 200°C/180°C Fan/Gas 6. Heat 1 tsp of oil in a medium frying pan, add the garlic and finely chopped chilli and cook until just golden and fragrant, about 45 seconds. Pour over the chopped tomatoes and cook for 5 minutes to reduce.

Step 2

Pour half the chopped tomatoes into a large 28cm oven proof dish or frying pan, and gently stir through half the tortilla chips until coated. Sprinkle with half the feta and half the coriander. Pour the remaining tortilla chips into the pan with tomatoes, stir to coat then place in the ovenproof dish on top of the others. Scatter with remaining feta and place under grill for 3-4 mins until the cheese is melted and the tortillas are golden and crisp.

Step 3

Meanwhile place a non-stick frying pan over a medium heat, heat the remaining oil then crack 4 British Lion eggs into the pan. Cook for 3 minutes, or until white is set, covering with a tight-fitting lid to cook the tops if needed. Season with salt and pepper.

Step 4

Remove the tortilla chips from the grill, nestle the fried eggs among the tortillas, sprinkle with the red onion and coriander and serve with lime wedges.

Recipe Courtesy Of: British Lion eggs

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