Chilaquiles

Take a couple of White Corn Tortillas (1.1 lb) and cut them into four parts. Then put them on a baking tray and add a few drops of Olive Oil (as needed) on them. Put them in the oven for a few minutes until they start to brown.

Clean the Serrano Chilis (5) by breaking them in half and removing the seeds. Place them with the Tomatoes (3) on the comal to toast them a little.

Then grind the tomatoes and peppers in a blender with Onion (1/2) and Garlic (2 cloves). Add ¼ cup of water.

In another pot, place two tablespoons of oil and empty the sauce and a little Salt (to taste) and Simply Organic Black Pepper, Medium Grind (to taste). Heat and after a few minutes, pour the sauce onto a plate full of the freshly made tortilla chips.

Fry an Eggland's Best Classic Eggs (4) to taste and place on top of the chilaquiles.

Serve adding La Vaquita® Crema Mexicana (to taste) and La Vaquita® Queso Fresco (to taste) to taste.