Starters, Snacks, Light Meals

Chilaquiles with Salsa and Eggs | Print |
(11 votes, average 4.73 out of 5)

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.    

Add comment

Security code