Our new favorite chilaquiles for breakfast with eggs and chicken broth.
Ingredients
- 2 jars salsa Verde (11 oz. each)
- 2 c. chicken broth
- 1 bag shredded Mexican cheese
- 1 bag tortilla chips
- 1 tbsp. vegetal oil
- 4 eggs
- Cilantro, chopped, for garnish
- Sour cream, for garnish
Instructions
Steps:
- Preheat the oven to 325°.
- In a medium saucepan over medium-high heat, combine 1 jar salsa and chicken broth. Bring to a boil and cook for 2 minutes, stirring continuously. Remove from heat and add cheese, stirring until melted (it won’t combine into a smooth sauce; that’s fine).
- Place tortilla chips in an oven-safe dish and pour the sauce on top. Sprinkle on a handful of cheese, then place in the oven for 8 to 10 minutes.
- Once you’re halfway through cooking, heat the oil in a sauté pan and cook the eggs, two at a time, until the whites have set but the yolk is still runny. Slide the eggs onto the cooked tortilla mixture.
- Crack open the second salsa jar and spoon on a little extra salsa. Garnish with cilantro and sour cream.
