Brunch chilaquiles with spicy beetroot salsa

Method

1. Place the prepared beetroots in a saucepan and add enough water just to cover them. Bring to a boil then reduce to medium high heat and cook for twenty minutes, or until fork tender. Remove from heat.
2. While the beets are cooking, heat a fry pan on medium high heat, add olive oil, and lightly sear the jalapeno, shallot and garlic. Set aside.
3. Use a slotted spoon to transfer the cooked beets to the KitchenAid K400 blender and add the jalapeno, shallot, garlic, lime juice, zest, salt and ¼ cup of beet water. Turn speed to 4 and blend until smooth. Stop the blender, add coriander, then pulse the mixture five to six times. Set aside.
4. Add the canola oil into a large, high sided saute pan and heat on medium high heat for three minutes. Meanwhile cut the tortillas into small triangles, slicing the rounds into quarters, then the quarters into halves (or thirds). Once the oil is hot enough, fry the tortilla triangles in single layer batches. Use tongs to flip the chips after two minutes and cook for another two minutes - or until crispy, but not overbrowned. Remove the tortilla chips onto a paper-towel lined sheet tray and lightly salt them. Continue the process until all pieces have been fried.
5. Once all chips are fried, reduce heat to medium, add the beet salsa to the pan and bring to a simmer. Once simmering, add the fried tortilla chips and stir to evenly coat the chips in the salsa. Remove from heat and set aside.
6. Set a fry pan to medium heat and coat it with a bit of butter or olive oil. Once hot, crack the eggs, cover the pan, and cook for 3-4 minutes, or until white of the egg is fully cooked and the yolk is set but still soft.
7. Mound the salsa coated chips onto two plates, top each mound with an egg, then garnish each serving with crema, sprinkled queso, pepitas, cilantro, and microgreens. Serve immediately.