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Chilaquiles with Salsa and Eggs | Print |
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chilaquiles with salsa and eggs

 

Serves 4

  1. Shortly before serving, heat salsa and broth in large saucepan. Heat oil in a large nonstick skillet over medium.  Break the eggs into the skillet and cook sunny-side up on one side just until set. Remove from heat.
  2. chilaquiles with salsa and eggsRaise the heat under the salsa mixture to medium-high.  Stir in the chips, coating all of them well with the mixture.  As soon as the salsa mixture is at a boil, cover the pan and turn off the heat.  Let stand for 5 minutes (no longer).
  3. Uncover the pot and check that the chips have softened nicely—they should be a little chewy, definitely not mushy.  Spoon onto 4 warm plates. Drizzle with the sour cream or yogurt, sprinkle with the sliced onion and cheese. Transfer an egg to each portion and sprinkle with cilantro. Serve right away.