Chilaquiles a la Lydia Child

Step 1

Preheat oven to In a heavy low-sided casserole, heat the bacon fat and vegetable oil (or just bacon fat) over medium-high heat, until a speck of salt just sizzles if dropped in.

Step 2

Fry tortilla pieces in 2 batches until just lightly browned, removing to a plate.

Step 3

Lower heat to low, and add the garlic, onion, chopped pepper and salt. Cook about 3 minutes, until onion has started to become translucent.

Step 4

Add tomatoes. Cook 5 minutes, stirring often, for fresh tomatoes. If you’re using canned, add a drizzle of water, and cook 8 minutes, until they have become lightly stewy. Add pickled chiles. Add fried tortillas, and stir. Add a drizzle of water now, to keep them from sticking. Lower heat, and partly cover the pot for about 20 minutes, opening to stir every few minutes.

Step 5

When the stew has been cooking about 15 minutes, remove a tortilla, and taste a sliver. Cook until the tortillas are completely tender. Make 4 little wells in the stew.

Step 6

Crack eggs, one by one, into a teacup or ramekin, then tip each into a well. Salt yolks and white lightly.

Step 7

Put egg-topped stew into oven for 5 to 8 minutes, until whites are set and yolks still very slightly runny.

Step 8

Remove, top with fresh herbs and serve in a casserole or pot, with wedges of lime for each person to squeeze. Serve cheese alongside, if you want.