Chilaquiles w/ Fried Eggs Recipe
Tasty red, white, and green Chilaquiles with salsa roja and lime-yoguort topping are a colorful tribute to the mexican flag.
Ingredients
- 1/2 cup yellow onion chopped
- 9 oz. tortilla chips
- 4-5 sprigs cilantro
- 1/4 cup Greek yogort
- 8 eggs
- 1/2 cup Mexican cheese shredded
- 1 lime
- Sun Basket salsa roja
Instructions
Make the Chilaquiles
- Peel and coarsely chop onion. Then, finely chop 1/4 cup and set aside for garnish
- In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the coarsely chopped onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
- Stir in the tomatillo simmer sauce base and bring to a boil, then reduce to a simmer.
- Add the tortilla chips and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
- Remove from the heat and season to taste with salt and pepper.
- Meanwhile, prepare the lime yogurt and cilantro.
Make the Lime Yogurt + Prep the Cilantro
- Zest and juice one lime, keeping the zest and juice separate.
- Coarsely chop the cilantro for garnish
- In a small bowl, stir together the yogurt, lime zest, and 1 teaspoon (2 tsp) lime juice. Season to taste with salt and pepper.
Fry the Eggs
- In a medium frying pan over medium heat, warm 2 to 3 teaspoons butter or oil (from your pantry) until hot but not smoking.
- Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. For firmer yolks, cook for 1 to 2 minutes longer.
Serve the Chilaquiles!
- Transfer the chilaquiles to individual plates. Top with the eggs and sprinkle with the shredded Mexican cheese blend.
- Garnish with the salsa roja, lime yogurt, cilantro, and finely chopped onion and serve.
Notes
Nutrition per serving:
Calories: 770, Protein: 29g, Fiber: 14g, Total Fat: 38g, Saturated Fat: 8g, Cholesterol: 320mg, Sodium: 1130mg, Carbohydrates: 79g, Total Sugars: 17g