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.

Robin Bashinsky
Recipe by Cooking Light January 2016

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Credit: Jennifer Causey; Prop stylist: Lindsey Lower

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

384 calories; fat 23.1g; saturated fat 3.5g; mono fat 13.7g; poly fat 4.2g; protein 12g; carbohydrates 36g; fiber 9g; cholesterol 186mg; iron 3mg; sodium 552mg; calcium 150mg; sugars 11g; added sugar 1g.
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