Chilaquiles and Eggs

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.

rating: 9.5

Chilaquiles and Eggs
(Cooking Light, Sept. 2014)

serves 6
time needed: 27 min.

Ingredients:

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)
Directions:

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.

photo

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