Serve this as breakfast for dinner,or dinner for brunch. Either way,you can’t go wrong.
12 small corn tortillas
1 tbsp extra virgin olive oil
½ cup coriander leaves
2 tbsp pickled jalapenos
790g can tomatillos,drained
1 tsp ground cumin
1 tsp ground coriander
2 garlic cloves,crushed
4 kale leaves,trimmed and torn
300g marinated feta,drained
4 eggs,at room temperature
crushed chilli flakes,to serve
lemon wedges,to serve
Preheat the oven to 220C fan-forced (240C conventional). Place the tortillas in the base of a 22cm ovenproof frying pan,overlapping slightly. Brush with oil and bake for 2-3 minutes,or until just golden.
Meanwhile,place the fresh coriander,jalapenos,tomatillos,spices and garlic in a blender and whizz until smooth.
Top the tortillas with the tomatillo sauce and kale leaves,crack in the eggs and sprinkle with feta. Place in the oven and bake for 15-20 minutes,or until eggs are just set.
Serve scattered with chilli flakes and with lemon wedges on the side.
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