Chilaquiles

Eggs, tortilla chips and salsa, a glorious combination for breakfast, lunch and dinner.

  • Servings 6
  • 25 mins.
  • Easy

Recipe

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”.

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