Name: Chipotle Chilaquiles
Yield: Serves 4 (serving size: 1 1/2 cups chilaquiles mixture, 1 egg, 1/4 avocado, and 1/4 cup radishes)
Ingredients: 2 tablespoons canola oil; 1 ½ cups chopped onion; 2 cups chopped zucchini; 5 garlic cloves, chopped; 2 (14-ounce) cans unsalted diced tomatoes; 3 tablespoons chopped fresh oregano; ½ teaspoon kosher salt; 2 ounces chopped chipotle chiles in adobo sauce; 2 ounces tortilla chips; 4 large eggs; 2 tablespoons fresh oregano leaves; ¼ teaspoon black pepper; 1 avocado, peeled and sliced; 6 radishes, sliced

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.

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Chipotle Chilaquiles

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