Chilaquiles with Fried Eggs

This chilaquiles is closer to the traditional breakfast chilaquiles dish you'll see
in Mexico. Fried tortillas are topped with a fresh salsa roja and faux fried eggs
(eggs baked in the oven). The tortillas are crisp, the salsa spicy, the eggs
runny and indulgent.

---

Ingredients

For the Salsa Roja

• 5 dried chiles, rehydrated
• 1 28-ounce can whole tomatoes
• 1 cup chopped onions
• 1 jalapeño, chopped
• 7 cloves garlic, chopped
• 2 tablespoons Olive Oil
• Salt and pepper, to taste
• 1 teaspoon honey or brown sugar

For the Chilaquiles

• vegetable oil, for frying
• 10 6-inch tortillas, cut into 8 triangles
• 1/2 cup Monterrey Jack cheese
• 4 eggs
• 1/2 cup feta
• 1/2 cup Chopped Cilantro
• 1/2 avocado, pitted and chopped
• 1/2 onion, chopped
• Lime wedges, for serving

---

Directions

1. Make the salsa roja: Add the rehydrated chiles, whole tomatoes, onions,
   jalapeño, and garlic cloves into the blender. Pulse until the mixture is smooth.
   Over high heat add 2 tablespoons of olive oil to your cast iron skillet. Add in
   tomato mixture; season with salt, pepper, and honey. Mix until blended.
   Once the mixture has come to a boil, reduce to a simmer and let thicken for
   15 minutes.

2. Assemble the chilaquiles: Add about 1 cup of vegetable oil into a sauce
   pot and let it heat until it reaches 350 degrees F. Cut the tortillas into 8 equal
   triangles. Add 5-7 tortilla triangles to the oil at a time. Cook for 30 seconds
   on each side until the tortillas are lightly browned and crisp. Remove from oil
   with a slotted spoon, place on a napkin to drain the excess oil. Season with
   salt, to taste. Repeat until all of the tortillas are fried.

3. Add tortillas to the tomato mixture and lightly toss so all of the tortillas can
   get coated. Top the tortilla chips with the Monetary jack cheese.

4. Crack 4 eggs on top of the tortilla chips. Bake at 350 degrees for 10
   minutes until the eggs are cooked and the cheese has melted.
   Remove from oven.

5. Top your chilaquiles with feta, avocado, cilantro, and diced onions.
   Serve with lime wedges.

---

This Recipe Is Published Here

bon appetit