Mario Batali: Chilaquiles with Tomatillo Salsa
6 large eggs (lightly beaten)
2 cups Tomatillo Salsa (see recipe below)
Salt and pepper to taste
1 1/2 cup white cheddar cheese (grated)
1/2 cup sour cream
Chopped cilantro leaves for garnish
Lime wedges for garnish
In a 10-inch nonstick pan over medium-high heat, heat the oil until smoking. Cut the tortillas into 8 pieces each, like a pie. Toss the tortilla pieces into oil and cook until crisp, stirring constantly, and then remove pieces to a paper towel to drain.
Reduce heat to medium. Add butter to pan and swirl until light golden brown. Add the eggs and the tomatillo salsa, season with salt and pepper and cook slowly, stirring constantly with a whisk, until soft curds form. Add the cooked tortillas and half of the cheese and stir through until just set.
To serve, place some of the eggs on each plate and sprinkle with with 2 tablespoons of the cheddar cheese. Top with a dollop of the sour cream and garnish each serving with a tablespoon of the chopped cilantro leaves and a lime wedge.
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