Name: Chilaquiles with Eggs
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 count corn tortillas; 3 tbsp vegetable oil; 1 can canned diced tomatoes; 1 small yellow onion; 1 medium jalapeno; 3 clove garlic; 1 tbsp chipotle peppers in adobo; 1 tsp ground cumin; 1/2 cup chicken broth; 8 large eggs; 1/2 cup cotija cheese; 1/4 cup sour cream; 2 medium avocado; 1 small red onion; 1/4 cup fresh cilantro; 1 medium lime; to taste kosher salt

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590 cal22g protein50g carbs35g fat1080mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch40 min activeShortcut20 min active

Everyday 25nothing beyond the everyday cabinet

Same dinner, two honest roads — pick tonight's. Ingredients, steps, and your grocery list follow whichever you choose.

Chilaquiles with Eggs

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Breakfast For Dinner20 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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tortilla chipsthick, sturdy style9 oz

salsa roja16 oz1 jar

chicken broth1/2 cups

vegetable oil1 tbsp

eggs8 large

cotija cheesecrumbled1/2 cups

sour cream1/4 cups

avocadosliced2 medium

red onionthinly sliced1 small

fresh cilantroroughly chopped1/4 cups

limecut into wedges1 medium

Cook it to

Egg dishes160°F / 71°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Heat the vegetable oil in a large skillet over medium-high heat. Pour in the jar of salsa roja and the chicken broth, and simmer for 4 to 5 minutes, stirring now and then, until slightly thickened.

2Add the tortilla chips and fold gently for 1 to 2 minutes, just until coated and starting to soften at the edges but still with some crunch.

3Use a spoon to make 8 small wells in the chips and crack an egg into each. Cover the skillet and cook over medium-low heat for 4 to 5 minutes, until the whites are set and the yolks are done the way you like.

4Scatter with cotija, red onion and cilantro, then dollop on the sour cream. Serve straight from the skillet with avocado slices and lime wedges.