• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 4
    OK

    Chilaquiles with Fried Eggs

    This chilaquiles is closer to the traditional breakfast chilaquiles dish you'll see in Mexico. Fried tortillas are topped with a fresh salsa roja and faux fried eggs (eggs baked in the oven). The tortillas are crisp, the salsa spicy, the eggs runny and indulgent. 


    Ingredients
    For the Salsa Roja
    5
    dried chiles, rehydrated
    1
    28-ounce can whole tomatoes
    1
    cup
    chopped onions
    1
    jalapeño, chopped
    7
    cloves
    garlic, chopped
    2
    tablespoons
    Olive Oil
    *
    Salt and pepper, to taste
    1
    teaspoon
    honey or brown sugar
    For the Chilaquiles
    *
    vegetable oil, for frying
    10
    6-inch tortillas, cut into 8 triangles
    1/2
    cup
    Monterrey Jack cheese
    4
    eggs
    1/2
    cup
    feta
    1/2
    cup
    Chopped Cilantro
    1/2
    avocado, pitted and chopped
    1/2
    onion, chopped
    *
    Lime wedges, for serving
    Directions
    Make the salsa roja: Add the rehydrated chiles, whole tomatoes, onions, jalapeño, and garlic cloves into the blender. Pulse until the mixture is smooth. Over high heat add 2 tablespoons of olive oil to your cast iron skillet. Add in tomato mixture; season with salt, pepper, and honey. Mix until blended. Once the mixture has come to a boil, reduce to a simmer and let thicken for 15 minutes.
    Assemble the chilaquiles: Add about 1 cup of vegetable oil into a sauce pot and let it heat until it reaches 350 degrees F. Cut the tortillas into 8 equal triangles. Add 5-7 tortilla triangles to the oil at a time. Cook for 30 seconds on each side until the tortillas are lightly browned and crisp. Remove from oil with a slotted spoon, place on a napkin to drain the excess oil. Season with salt, to taste. Repeat until all of the tortillas are fried.
    Add tortillas to the tomato mixture and lightly toss so all of the tortillas can get coated. Top the tortilla chips with the Monetary jack cheese.
    Crack 4 eggs on top of the tortilla chips. Bake at 350 degrees for 10 minutes until the eggs are cooked and the cheese has melted. Remove from oven. Top your chilaquiles with feta, avocado, cilantro, and diced onions. Serve with lime wedges.

    The base number of servings for this recipe is 4
    OK

    Categories 

    BreakfastBrunch

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