Chilaquiles with Eggs

Name: Chilaquiles with Eggs
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 12-ounce bag of corn tortilla chips; 1 tablespoon olive oil; 1/2 red onion, diced; 1 jalapeño, diced; 1 can (796 mL) fire roasted crushed tomatoes; 1 can (796 mL) diced tomatoes; 1/4 cup cilantro sprigs; 1 dried Guajillo chili pepper, rehydrated; Salt and pepper to taste; 7 ounces Mexican Hot Chorizo sausage, uncased and fried until crumbly; 4 fried sunny side up eggs, or fried to your liking; 1 avocado, sliced; 1 jalapeño, sliced; 1/4 cup crema; 1/2 cup Cotija cheese, crumbled; 2 medium tomatoes, coarsely chopped; 1 cup of black beans, drained and rinsed; 2 tablespoons cilantro, chopped; 1 cup guacamole (optional); Lime wedges (optional); NanoBond Saucepans; ProBond TITUM Nonstick Skillets

Recipe courtesy of zimmysnook

Rated 5.0 stars by 1 users

Cuisine

Mexican

Servings

Prep Time

20 minutes

Cook Time

45 minutes

A simple but delicious take on a chilaquiles-style brunch. A bottom layer of corn tortilla chips soaks up the sauce and the top layer is like eating nachos for breakfast! Authentic Mexican chilaquiles is a breakfast dish that is typically made with homemade fried corn tortilla chips which are simmered in a tomato sauce. While the classic recipe involves frying your own tortillas, using store bought tortilla chips is a quick and easy shortcut that still yields delicious results. This dish is a delicious way to kick off your Cinco de Mayo celebrations or anytime you are craving a hearty meal with a little hit of spice!

Ingredients

1 12-ounce bag of corn tortilla chips

For the Sauce

1 tablespoon olive oil
1/2 red onion, diced
1 jalapeño, diced
1 can (796 mL) fire roasted crushed tomatoes
1 can (796 mL) diced tomatoes
1/4 cup cilantro sprigs
1 dried Guajillo chili pepper, rehydrated
Salt and pepper to taste

Toppings

7 ounces Mexican Hot Chorizo sausage, uncased and fried until crumbly
4 fried sunny side up eggs, or fried to your liking
1 avocado, sliced
1 jalapeño, sliced
1/4 cup crema
1/2 cup Cotija cheese, crumbled
2 medium tomatoes, coarsely chopped
1 cup of black beans, drained and rinsed
2 tablespoons cilantro, chopped
1 cup guacamole (optional)
Lime wedges (optional)

Directions

To prepare the sauce: heat the olive oil in your NanoBond Saucepan over medium heat. Add the diced onions and jalapeño. Stir and cook for 3-5 minutes until they begin to soften.
Pour in the crushed tomatoes, the diced tomatoes, cilantro and stir. Add the whole rehydrated chili pepper, stir, and cover with lid. Lower the heat and simmer for 30 to 40 minutes, stirring occasionally until flavours come together.
Remove the Guajillo pepper and discard. Taste the sauce and season with salt and pepper to taste. Keep warm until ready to serve.
Just before ready to serve, fry the eggs to your liking. For runny, sunny-side up eggs, heat the oil in ProBond TITUM Nonstick Skillet over medium-low heat, when the oil is hot, add the eggs and cook for 3 to 4 minutes covering the skillet with a lid for about 2 minutes to help set the egg whites.
If you leave the cover on the entire time, the eggs will cook in a little less than 3 minutes, but the yolks will cloud over and not be bright.
To build the bowls: Place a layer of tortilla chips in the bottom of the bowl. Then add a layer of sauce to lightly cover the chips. Add additional chips around the edges of the bowl, then place a fried egg in the center.
Add a few more teaspoons of sauce, sprinkle on the chorizo, add a few avocado slices, jalapeños, a dollop of crema, crumbled cotija cheese, tomatoes, beans, and finish with a sprinkling of cilantro.