Aubergine and feta chilaquiles recipe
 This quick, healthy take on chilaquiles – a Mexican breakfast of fried tortillas with salsa and cheese – tops wholemeal tortilla triangles with spiced aubergine salsa and fried eggs. Brilliant for brunch, lunch or dinner. 1 wholemeal flour tortilla, cut into 12 triangles2 tsp olive oil 1 wholemeal flour tortilla, cut into 12 triangles 2 tsp olive oil 1 tbsp olive oil, plus extra for the eggs1 red onion, finely chopped1 aubergine, finely chopped2 garlic cloves, minced1 tsp ground cumin1 tsp chilli powder½ tsp dried oregano400g tin chopped tomatoesfine sea salt and freshly ground black pepper 1 tbsp olive oil, plus extra for the eggs 1 red onion, finely chopped 1 aubergine, finely chopped 2 garlic cloves, minced 1 tsp ground cumin 1 tsp chilli powder ½ tsp dried oregano 400g tin chopped tomatoes fine sea salt and freshly ground black pepper 30g/1oz unsalted butter2 free-range eggs 30g/1oz unsalted butter 2 free-range eggs 50g/1¾oz feta1 spring onion, finely slicedlime wedges 50g/1¾oz feta 1 spring onion, finely sliced lime wedges Method Preheat the oven to 180C/160C Fan/Gas 4. Brush the pieces of tortilla with the olive oil, lay on a baking tray in a single layer and bake for 6–8 minutes until crisp. Set aside to cool.To make the salsa, heat the oil in a large frying pan over a medium–high heat, add the onion and aubergine and fry, stirring frequently, until softened and golden. Stir in the garlic, spices and oregano, then add the tomatoes. Stir-fry until the tomatoes are very mushy. Pour in 100ml/3½fl oz water, bring the mixture to the boil and reduce the heat to a simmer for 10 minutes. Season to taste.Divide the crispy tortilla slices between two plates, then top with the salsa.To fry the eggs, heat a frying pan over a medium–high heat and add the butter with a drop of olive oil. Once the butter has melted and starts to sizzle, crack in the eggs and fry until the whites set. Cover the pan with a lid or large plate and cook until the yolks cloud over. Place an egg on top of the salsa on each serving and crumble over the feta. Finish with a scattering of spring onions and lime wedges for squeezing. Preheat the oven to 180C/160C Fan/Gas 4. Brush the pieces of tortilla with the olive oil, lay on a baking tray in a single layer and bake for 6–8 minutes until crisp. Set aside to cool. Preheat the oven to 180C/160C Fan/Gas 4. Brush the pieces of tortilla with the olive oil, lay on a baking tray in a single layer and bake for 6–8 minutes until crisp. Set aside to cool. To make the salsa, heat the oil in a large frying pan over a medium–high heat, add the onion and aubergine and fry, stirring frequently, until softened and golden. Stir in the garlic, spices and oregano, then add the tomatoes. Stir-fry until the tomatoes are very mushy. Pour in 100ml/3½fl oz water, bring the mixture to the boil and reduce the heat to a simmer for 10 minutes. Season to taste. To make the salsa, heat the oil in a large frying pan over a medium–high heat, add the onion and aubergine and fry, stirring frequently, until softened and golden. Stir in the garlic, spices and oregano, then add the tomatoes. Stir-fry until the tomatoes are very mushy. Pour in 100ml/3½fl oz water, bring the mixture to the boil and reduce the heat to a simmer for 10 minutes. Season to taste. Divide the crispy tortilla slices between two plates, then top with the salsa. Divide the crispy tortilla slices between two plates, then top with the salsa. To fry the eggs, heat a frying pan over a medium–high heat and add the butter with a drop of olive oil. Once the butter has melted and starts to sizzle, crack in the eggs and fry until the whites set. Cover the pan with a lid or large plate and cook until the yolks cloud over. To fry the eggs, heat a frying pan over a medium–high heat and add the butter with a drop of olive oil. Once the butter has melted and starts to sizzle, crack in the eggs and fry until the whites set. Cover the pan with a lid or large plate and cook until the yolks cloud over. Place an egg on top of the salsa on each serving and crumble over the feta. Finish with a scattering of spring onions and lime wedges for squeezing. Place an egg on top of the salsa on each serving and crumble over the feta. Finish with a scattering of spring onions and lime wedges for squeezing.