Easy Chilaquiles
Ok, I gotta tell you and be honest. This is one of my favorite sinful breakfasts to make and honestly could eat it every morning. So simple, salty and savory. Easy to make, and the best part is you probably have the ingredients already at your disposal in your kitchen and its a one skillet deal. It’s great for a crowd, and reheats well too! Tortilla chips crunched up, canned green enchilada sauce, cheese, eggs and whatever else you want to add to this south of the border yumminess. Your options are limitless. feel free to add beans (Pinto, chili or refried) , fresh tomatoes, olives, cilantro, chorizo and the list can go on and on. My basic recipe (below) gives you the canvas to create your own masterpiece of flavors you love. So Ole! Enjoy and Buen Desayuno!
Ingredients
3/4 cup diced white onions
1 7oz can Green mild chiles
4 ounces chorizo sausage
2 cups salsa verde
4 cups thick tortilla chips
6 eggs
Salt and pepper, to taste
3/4 cup crumbled queso fresco cheese
1/4 cup chopped fresh cilantro
2 sliced and diced avocados
1/2 cup fresh chopped tomatoes
Directions
Heat oven to 400 degrees F.
In a large oven safe skillet, sauté onions with chorizo over medium heat. Cook until chorizo starts to brown and is nearly cooked through.
Add salsa verde to skillet. Bring temperature up to medium high and bring mixture to a slow boil. Scrape up any brown bits. Simmer for 3-5 minutes until sauce thickens. Stir occasionally.
Add tortilla chips by the handful to the skillet. Toss with a spatula to completely cover the chips in the sauce. Don’t worry about breaking some of the chips.
Remove skillet from heat. With a large spoon, make a well in the sauce and chips. Then crack 1 egg into it. Repeat with the remaining 5 eggs. Season with salt and pepper.
Transfer skillet to oven and bake until the whites are set and the yolks just start to set, about 8-10 minutes.
Remove skillet from oven and top with cheese, cilantro, and avocado.
