Chilaquiles verdes with basted eggs

Use sturdy good-quality tortilla chips; generic supermarket chips go wet rather than soggy. Variation: deep fry soft corn tortillas in oil at about 350 degrees for a few minutes, agitating, until the bubbles basically stop; drain on a paper towel.

Puree the salsa until smooth; rinse the container with a little water and thin it just a touch, since the chips need it a little wet to soak up.

Get a pan with olive oil very hot, until the oil smokes, and fry the salsa; it heats quickly and gains intense flavour.

Add the chips, fold them around and let them soak in the salsa a bit.

Meanwhile fry two eggs in olive oil (any oil or butter).

Fold in the Mexican sour cream (or regular sour cream seasoned with salt and thinned with milk), or skip it or add it at the end; avoid breaking up the chips.

Save a little salsa to put on top of the eggs.

Spoon-baste the eggs with the olive oil until the whites set, crispy and brown at the edges.

Garnish with thin slices of radish, a little white onion and rough-chopped cilantro (freshened in water and whacked dry on the board); salt the eggs.

Add queso fresco (or cotija or mozzarella) and serve.