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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560 cal23g protein46g carbs33g fat820mg 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 Dinner40 minBeginner friendly

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

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Ingredients

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corn tortillascut into wedges12 count

vegetable oil2 tbsp for the tortillas, 1 tbsp for the sauce3 tbsp

canned diced tomatoes14.5 oz, undrained1 can

yellow onionroughly chopped1 small

jalapenostemmed and roughly chopped1 medium

garlicpeeled3 cloves

chipotle peppers in adobochopped, with a little sauce1 tbsp

ground cumin1 tsp

chicken broth1/2 cups

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

kosher saltto taste

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 oven to 400°F. Toss the tortilla wedges with 2 tbsp of the vegetable oil and a good pinch of salt, then spread them in a single layer on a sheet pan. Bake for 12 to 15 minutes, flipping once, until golden and stiff like chips.

2While the tortillas bake, blend the diced tomatoes with their juices, yellow onion, jalapeno, garlic, chipotle, cumin and 1/2 tsp salt until smooth.

3Heat the remaining 1 tbsp oil in a large skillet over medium-high heat. Pour in the blended sauce (it will spatter) and cook for 6 to 8 minutes, stirring often, until it darkens and thickens slightly.

4Stir in the chicken broth and simmer for 2 minutes. Taste and add salt if needed.

5Add the baked tortilla wedges and fold gently for 1 to 2 minutes, just until they are coated and starting to soften at the edges but still have some bite. Don't walk away, because they go soft fast.

6Use a spoon to make 8 small wells in the tortillas 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 as runny or firm as you like.

7Scatter with cotija, red onion and cilantro, then dollop on the sour cream. Serve straight from the skillet with avocado slices and lime wedges.