Chilaquiles and Eggs

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Chilaquiles and Eggs
Photo: Oxmoor House
Do you sometimes forget to chip-clip your bag of tortilla chips after snacking? Yes? Then you'll love our chilaquiles! Chilaquiles is a delicious Mexican dish that usually includes tortillas. We use stale tortilla chips instead--that way, you can say you left that bag open on purpose. A tip: If you're making this for dinner, use shredded chicken instead of eggs. Save a little extra tomato for more color in the garnish.
Serves 6


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2 large tomatoes, chopped
2 jalapeño peppers, seeded
1 cup organic vegetable broth
1/4 teaspoon salt
2 garlic cloves, peeled
1 tablespoon olive oil
1/4 cup chopped red onion
4 cups tortilla chips (about 40 chips)
6 large eggs
1 ripe avocado, peeled and sliced
1/4 cup light sour cream
1 tablespoon finely chopped fresh cilantro


Hands-on: 27 Minutes
Total: 27 Minutes

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. Add onion; sauté 2 minutes or until just tender, stirring occasionally. Add tomato mixture to pan. Bring to a simmer. Reduce heat to medium-low, and continue to simmer, uncovered, for 10 minutes, stirring occasionally.

3. Add chips to pan, and stir to coat with tomato mixture. Crack eggs, 1 at a time, over chips, evenly spacing them in a circle inside pan. Reduce heat to medium-low, cover, and cook for 5 to 7 minutes or until eggs are set but still runny in the centers. Remove pan from heat. Arrange avocado slices over eggs. Top with dollops of sour cream and a sprinkle of cilantro. Serve immediately.

Created date

July 2014

Nutritional Information

Calories 312
Fat 19.6 g
Satfat 4.1 g
Monofat 9 g
Polyfat 6.1 g
Protein 10 g
Carbohydrate 26 g
Fiber 5 g
Cholesterol 186 mg
Iron 2 mg
Sodium 394 mg
Calcium 89 mg