I have never had this dish before, but I have to say, WOW, is this good! And it’s pretty easy, too! My only complaint is that it doesn’t make a whole lot, so I would double everything but the eggs next time. I left out the jalapenos so it wouldn’t be spicy for me and my daughter, and my husband and son just added hot sauce to theirs. Really, really good.
Chilaquiles and Eggs
(Cooking Light, Sept. 2014)
time needed: 27 min.
2 large tomatoes, chopped
2 jalapeño peppers, seeded (I omitted)
1 cup organic vegetable broth
1/4 teaspoon salt
2 garlic cloves, peeled
1 tablespoon olive oil
1/4 cup chopped red onion
4 cups tortilla chips (about 40 chips)
6 large eggs
1 ripe avocado, peeled and sliced
1/4 cup light sour cream
1 tablespoon finely chopped fresh cilantro (I omitted)
1. Place tomatoes and jalapeños in a blender. Add broth, salt, and garlic. Cover and process on high speed for 1 minute or until smooth; set aside.
2. Heat a 12-inch sauté pan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 2 minutes or until just tender, stirring occasionally. Add tomato mixture to pan. Bring to a simmer. Reduce heat to medium-low, and continue to simmer, uncovered, for 10 minutes, stirring occasionally.
3. Add chips to pan, and stir to coat with tomato mixture. Crack eggs, 1 at a time, over chips, evenly spacing them in a circle inside pan. Reduce heat to medium-low, cover, and cook for 5 to 7 minutes or until eggs are set but still runny in the centers. Remove pan from heat. Arrange avocado slices over eggs. Top with dollops of sour cream and a sprinkle of cilantro. Serve immediately.