Sometimes I see a recipe in a cookbook or cooking magazine and I have to make it right away. This was one of those recipes. I found it in the September 2014 issue of Cooking Light, ripped it out, made it a few days later and it’s become one of my favorite quick and easy dinners.
I’d never had chilaquiles [pronounced ch-ee-lay key-lays (that’s probably not the official way to write the pronunciation but hopefully you get the point)] before but when I read this recipe and saw how easy it sounded – it did come from a kids cookbook – I knew I had to make it. This dish is tortilla chips tossed in a slightly spicy tomato sauce, finished with some eggs, tomatoes, and avocado. You could make this with shredded chicken or pork too if you don’t want eggs with your dinner. And this is also a great weeknight dinner as it comes together in about a half hour.
Here’s what you need:
Start by chopping up some tomatoes, jalapeno, and smashing some garlic.
Put this all in the blender along with some salt and broth. Process until smooth.
Sauté some onion over medium-high heat in a 10 inch skillet. Cook until tender and just beginning to turn golden.
Add the tomato mixture and bring to a bubble. Reduce to medium-low and simmer uncovered for about 10 minutes.
Add chips to the pan and turn to coat.
Crack some eggs in the pan.
Cover and cook for 5-7 minutes until the eggs are set – I like my yolks to still be runny but cook yours however you like them.
Remove from heat and top with avocado slices, chopped tomato, cilantro and serve with a side of sour cream.
- 2 roma tomatoes, chopped
- 1 jalapeno, seeded and roughly chopped
- ½ c vegetable broth
- ¼ t salt
- 1 garlic clove, peeled and smashed
- 2 t olive oil
- ½ c chopped red onion
- 2 c tortilla chips
- 3-4 large eggs
- ½ avocado, peeled and slices
- Sour cream
- Chopped fresh cilantro
- Puree the tomatoes, jalapenos, broth, salt, and garlic in a blender until smooth. Reserve a tablespoon or so of tomatoes for topping the finished dish.
- Heat the olive oil over medium-high heat in a10 inch skillet. Add onion and sauté for a 2-3 minutes until they begin to soften and just start to turn golden. Add the tomato mixture and bring to a gentle boil. Reduce heat to medium low and simmer for 10 minutes, stirring occasionally.
- Add chips to the pan and turn to coat. Crack the eggs over the chips spacing them evenly throughout the pan. Cover and cook for 5-7 minutes until the whites are set but the yolks are still runny.
- Remove from heat and garnish with avocado, tomato and cilantro. Serve with sour cream on the side.
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