Afternoon tea
45 minutes
Nestlé caramel tres leches cake

1. Heat the sunflower oil in a deep pan. Fry the wraps until golden brown, then drain on kitchen paper.
2. Heat the olive oil in a pan, add the tomatoes and simmer for 5 minutes. Stir in the chipotle sauce.
3. To serve, top the chilaquiles with the sauce and fried egg. Sprinkle with the chilli flakes, spoon over the chilli crisp and garnish with coriander. Serve with the whipped feta.
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Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Emma Nkunzana