Chilaquiles with eggs is traditional Mexican comfort food. Served at breakfast and brunch, (though Manservant would eat this anytime) it is a mixture of fried corn tortillas simmered in a thick red or green sauce. Throw in your own additions such as chicken or chorizo and you have a hearty and inexpensive meal.
6 white corn tortillas, cut into strips about 1/2” wide and 2″ long
1 chopped onion (About 1 cup)
2 T olive oil
5 or 6 beaten large eggs
1/4 c milk
1 c green chile sauce OR 1 4 oz can green chiles OR 1 c salsa of your choice simmered until thick
1 c Cheddar, Montery Jack or Muenster cheese, shredded
Additions of your choice: Chorizo, shredded cooked chicken or pork
Garnishes: Cilantro, Sour cream or Crema, Avocado, Scallions, Sliced Radishes, Tomato
Heat oil in a large skillet over medium high heat. Add tortilla strips and cook until somewhat softened and a bit crisp.
Add onion after about 5 minutes of the tortillas cooking. Once tortillas are softened and somewhat crisp, turn down the burner heat to medium low.
Stir in the eggs that have been beaten with the milk. (If you are just using plain green chiles and not green chile sauce or salsa, you will want to add some seasonings such as garlic salt, cumin and pepper.) Soft scramble the eggs.
Add green chile sauce and shredded cheese. Stir until cheese melts and mixture is cooked to your liking. If you want it saucier, feel free to add more.
Manservant was very happy when I made him a breakfast burrito with leftover hash browns and chilaquiles. I merely took a large flour tortilla and placed it on a plate, plopped on some cold chilaquiles and then some cold hash browns and then placed it all covered in the microwave for about 1 1/2 to 2 minutes on power level seven. Then I just rolled it up, wrapped it in foil and sent him on his way!
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