BREAKFAST CHILAQUILES
2 servings
Chilaquiles is not always served with eggs, but the combination is one of our breakfast favorites. Some versions of chilaquiles are simmered until the chips are completely soft, even falling apart, but we love the contrast of soft tortilla chips with crunchy ones. If you keep chips and salsa in your pantry, this is an easy, quick breakfast dish.
Have ready:
- 1 cup any salsa, store-bought or homemade, or New Mexico–Style Chile Sauce
Prepare:
- 4 Fried Eggs, cooked as desired
Transfer the eggs to a warm plate and tent with foil. Adjust the heat to medium if necessary and add:
- 2 large handfuls store-bought tortilla chips (about 4 ounces)
Toast the chips, stirring occasionally, until they have darkened slightly and become fragrant, about 3 minutes. Add the salsa or sauce to the skillet, stir to coat the chips, and simmer until they are softened slightly. If desired, stir in:
- (½ cup grated queso fresco, Oaxaca cheese, or Monterey Jack [2 ounces])
Divide the chilaquiles between 2 plates. Top with the eggs and:
- Chopped cilantro
- (Sliced avocado)