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Chipotle Chilaquiles

Photo: Jennifer Causey; Prop stylist: Lindsey Lower

Yield

Serves 4 (serving size: 1 1/2 cups chilaquiles mixture, 1 egg, 1/4 avocado, and 1/4 cup radishes)

This traditional hearty egg dish gets an extra colorful veggie boost with fresh zucchini and radishes. Keep a close eye on the eggs once you place the skillet under the broiler--a soft yolk is a part of this saucy recipe's charm. This well-rounded main dish is equally welcome at dinner as it is for breakfast.

Ingredients

  • 2 tablespoons canola oil
  • 1 1/2 cups chopped onion
  • 2 cups chopped zucchini
  • 5 garlic cloves, chopped
  • 2 (14-ounce) cans unsalted diced tomatoes
  • 3 tablespoons chopped fresh oregano
  • 1/2 teaspoon kosher salt
  • 2 ounces chopped chipotle chiles in adobo sauce
  • 2 ounces tortilla chips
  • 4 large eggs
  • 2 tablespoons fresh oregano leaves
  • 1/4 teaspoon black pepper
  • 1 avocado, peeled and sliced
  • 6 radishes, sliced

Nutrition Information

  • calories 384
  • fat 23.1 g
  • satfat 3.5 g
  • monofat 13.7 g
  • polyfat 4.2 g
  • protein 12 g
  • carbohydrate 36 g
  • fiber 9 g
  • cholesterol 186 mg
  • iron 3 mg
  • sodium 552 mg
  • calcium 150 mg
  • sugars 11 g
  • Est. Added Sugars 1 g

How to Make It

  1. Preheat broiler to high. Heat a large cast-iron skillet over medium heat. Add canola oil and onion; cook 4 minutes. Add zucchini and chopped garlic; cook 4 minutes. Add tomatoes, 3 tablespoons chopped fresh oregano, salt, and chiles. Cook 4 minutes; remove from heat. Stir in tortilla chips. Level surface. Make 4 indentations in surface; crack 1 egg into each. Broil 5 minutes or until whites are set. Remove from oven. Sprinkle 2 tablespoons fresh oregano leaves and pepper over eggs. Serve with sliced avocado and radishes.