Chilaquiles come together quickly for a delicious weekend brunch or weekday dinner. You can make these with fresh corn tortillas (cut and bake until golden) or with readymade tortilla chips bought from the supermarket. They both work well. Feel free to get creative with toppings – cilantro, avocado, chopped red onions, corn, sour cream, grated cheese – the options are endless! And don’t forget to #putaneggonit! The runny yolk from a fried egg adds a ton of flavor and an extra dose of nutrition.egg
Directions
Heat a non-stick pan on medium-high heat and add 1 Tbsp avocado oil. When the oil is hot, add salsa and cook for a minute until fragrant. Add the tortilla chips and coat well in the salsa. Cook for 2min.
Meanwhile, in another non-stick skillet, add the remaining 1 Tbsp avocado oil and heat on medium-high. Once hot, crack eggs into the pan and cook until egg whites are set (about 2 minutes).
Once tortilla chips are coated in salsa and have cooked for a couple of minutes, split among two plates. Top each with cheese and let it melt a little in the residual heat. Then add a fried egg to each, plus avocado, cilantro, and red onion. Enjoy!
Ingredients
- 3 cups tortilla chips
- 3/4 cup ready-made salsa
- 2 large eggs
- 2 Tbsp avocado oil, divided
- 1 Tbsp chopped cilatro
- 1/2 medium avocado, sliced
- 1 Tbsp chopped red onion (or more to taste)
- 1/4 cup shredded cheddar or Monterey jack cheese
Protein
Grain
Fruit
Vegetable
DairyTo ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.