Chilaquiles

Ingredients

• 2 large tomatoes, chopped
• 2 jalapeño peppers, seeded
• ½- 1 cup vegetable broth
• 1/4 teaspoon salt
• 2 garlic cloves, peeled
• 1 tbsp. olive oil
• 1/4 cup chopped red onion
• 2 cups tortilla chips
• 6 large eggs
• 1 ripe avocado, peeled and sliced
• 1/4 cup Mexican crema or sour cream
• 1 tbsp. finely chopped fresh cilantro

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. Crack and scramble the eggs.
3. Add tomato mixture to pan. Bring to a simmer. Reduce heat to medium-low, and continue to simmer, uncovered, for 10 minutes, stirring occasionally.
4. Add chips to pan, and stir to coat with tomato/egg mixture.
5. Arrange avocado slices over eggs.
6. Top with dollops of sour cream, chopped red onion and a sprinkle of cilantro.
7. Serve and enjoy!

Pro Tips

Add the chilaquiles to a warm french roll and turn them into a famous Mexican "Torta de Chilaquil".