Chilaquiles with Fried Eggs
Ingredients
Chilaquiles Sauce
-
1
tablespoon
vegetable oil
-
6
pieces
roma tomatoes
-
½
piece
white onion
-
3
cloves
garlic
-
2
pieces
dried guajillo chiles
-
2
cups
water
-
2
teaspoons
kosher salt
Assembly and Toppings
-
1
5-ounce bag
tortilla chips
-
2-3
pieces
large eggs
-
1
piece
radish
-
2
ounces
queso fresco or cotija
-
1
piece
avocado
-
to taste
none
diced red onion
-
to taste
none
cilantro leaves
Instructions
- Heat vegetable oil in a large pot over high heat and sear the roma tomatoes until softened.
- Remove tomatoes and set aside, then add onion, garlic, and guajillo chiles to the pot and sear for a few minutes.
- Add the tomatoes back to the pot with 2 cups of water and cover to cook for about 10 minutes.
- Blend the mixture until smooth and return it to the pot, cooking uncovered for another 10 minutes.
- Prepare garnishes and fry the eggs.
- Toss the tortilla chips in the sauce until evenly coated.
- Serve the chips topped with fried eggs, sliced radishes, queso fresco, cilantro, and avocado.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
14g
Total carbohydrates
10g
Total protein
5g
Sodium
1285mg
Cholesterol
10mg
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