Chilaquiles with Fried Eggs

Served with black beans, and topped with chopped onion, cilantro and cheese, this dish is sure to be a hit even with picky eaters.

 

 

Chilaquiles with Fried eggs, I believe, is traditionally served as a breakfast dish in Mexico.  Though I cannot imagine eating this for breakfast, as a dinner, it is fantastic!  Tortilla chips, smothered with a homemade chile sauce, topped with queso fresco and monterey jack, and then crowned with a sunny-side-up egg!  Amazing!  For those of you who have seen my other recipes, you will have noticed that I have a fascination with all things topped with eggs.  I don't know why they are so appealing to me, but I see an egg in a photograph for a recipe and I just have to make it!  So far, everything that I have topped with an egg has turned out to be scrumptious, and I am pleased to report that this one is no exception!  It was a huge hit at my house and since the chile sauce recipe made enough for two meals, we got to have it twice!  I hope you enjoy it as much as we did!  Note: the original recipe called for making your own tortillas, but I substituted a bag of store-bought tortilla chips. If you are going to use corn tortilla chips, as I did, please make sure that they are organic!  If not, they will be chock-full of GMOs, as more than 90% of the corn in the U.S. has been genetically modified!

 

 

Chilaquiles with Fried Eggs

(serves 4)

 

Red Chile Sauce

 

7 dried guajillo or New Mexico chiles

1 28oz. can whole tomatoes, drained

1 medium white onion, chopped

5 garlic cloves, chopped

1 jalapeno, with seeds, chopped

1/8 tsp smoked or Hungarian sweet paprika

2 Tbs veg oil (I used organic olive oil instead)

2 tsp honey

Salt and freshly ground pepper

 

Place chiles in a medium bowl and cover with 2 cups boiling water.  Let stand 15 minutes, until chiles are softened.  Drain, reserving soaking liquid.  Discard stems and seeds and place chiles in a blender.  Add tomatoes, onion, garlic, jalapeno, paprika, and 1 cup reserved soaking liquid.  Puree until smooth.

 

Heat oil in a medium saucepan over medium-high heat.  Add puree (it will splatter) and bring to a boil.  Reduce heat to medium and simmer, partially covered and stirring occasionally, until slightly thickened, about 15 minutes.  Stir in honey and season to taste with salt and pepper.

 

Assembly

 

1 bag of flour or corn (organic) tortilla chips

1 cup crumbled queso fresco

1 cup shredded monterey jack

4 large eggs

Finely chopped onion

Chopped fresh cilantro

Lime wedges

 

Preheat broiler.  Place chips in a large bowl and add 1 cup of chile sauce, toss to coat. Transfer half of the chips to a baking sheet and top with half of the cheeses.  Top with remaining chips and cheese.  You can add more sauce at this point (I did not.  I kept the extra for another meal.  There was plenty of sauce on the chips!).  Broil until cheese is melted and golden, 4-5 minutes.

 

Meanwhile, heat 1 Tbs of oil in a skillet over medium heat.  Add eggs, cover with lid and cook until whites are set, but yolks are still runny, about 4 minutes.

 

Top chips with chopped onion, cilantro, and lime wedges (and some sour cream, if you like).  Top with fried eggs and serve!

 

*This recipe is (slightly modified) from bonappetit.com