Enchiladas with chorizo, fried egg and cheese

Ingredients:

Green enchilada sauce

• 2 tablespoons extra-virgin olive oil
• 1 jalapeño, seeded and finely chopped, plus extra for serving
• Half a white onion, diced
• 2 cloves garlic, crushed
• 1 tsp ground cumin
• 0.5 tsp dried Mexican oregano
• A pinch of red pepper flakes
• 1 teaspoon of sugar
• 1 can (450 g) diced green chili peppers
• 3/4 cup lightly salted vegetable or chicken broth

Filling

• 48 ready-made potato balls (balls of grated potato, deep-fried)
• 220 g raw Mexican chorizo ​​sausage, casing removed
• Half a white onion, diced
• 12 large eggs, beaten
• 8 wheat tortillas (20 cm)
• 280 gr. grated mozzarella
• For serving: sour cream, sliced ​​jalapeno, sliced ​​radish, chopped fresh cilantro

Preparation:

1. Preheat oven to 220°C.
2. Green enchilada sauce:
   
   Heat the olive oil in a large saucepan over medium heat. Add the jalapeño, onion, and a pinch of salt and cook until the vegetables are soft and translucent, 5–7 minutes. Add the garlic, cumin, oregano, and ground red and black pepper and cook, stirring, for 1 minute. Add the sugar, chili pepper, and broth and remove from heat. Puree the sauce in a food processor or blender until smooth. Return to the saucepan and simmer for 20 minutes. Taste and adjust the seasoning if needed.
3. Place the potato balls on a baking sheet, season with salt and pepper. Bake until crispy, 20–25 minutes. Remove from the oven and set aside, then reduce the oven temperature to 190°C.
4. Filling:
   
   Heat a large skillet over medium-high heat and cook the chorizo, stirring with a wooden spoon, until cooked through. Using a slotted spoon, transfer to a large bowl. Leave a thin layer of fat in the pan and drain any excess. Add the onion and a pinch of salt to the skillet and cook until soft, 5–7 minutes. Add the eggs and stir until set (the eggs should be slightly undercooked, as they will finish cooking in the oven). Transfer to the bowl with the chorizo ​​and stir. Season with salt to taste (note that chorizo ​​contains salt).
5. Spread a thin layer of sauce in the bottom of a 9 x 13-inch glass baking dish. Arrange the tortillas on a work surface. Spoon 1/3 cup of the egg filling onto each tortilla. Top with a handful of cheese and 6 potato balls. Roll the tortillas into tubes and place them seam-side down in the baking dish. Spoon the remaining sauce evenly over the top. Sprinkle with the remaining cheese. Bake until the cheese is golden brown, about 40 minutes.
6. Serve enchiladas with sour cream, jalapeños, radishes, and fresh cilantro.