Ingredients for Huevos Y Chilaquiles Eggs With Tortillas
- Red Onion
- Butter
- 8 corn tortillas, cut into 1-inch pieces
- Chili Powder
- 4 large eggs
- Parmesan Cheese
- Salt and pepper to taste
- Pepper
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How to Make Huevos Y Chilaquiles Eggs With Tortillas
- Preheat oven to 350°F (175°C). Toss tortilla pieces with 1 tablespoon of oil and spread in a single layer on a baking sheet. Bake for 10-12 minutes, or until golden brown and crispy.
- While tortillas bake, heat remaining oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
- Stir in crushed tomatoes, chiles, chicken broth, cumin, oregano, salt, and pepper. Bring to a simmer and cook for 15 minutes, or until sauce has thickened slightly.
- Reduce heat to low. Gently stir in the crispy tortilla chips, ensuring they are well coated in the sauce.
- Create wells in the sauce and carefully crack eggs into the wells. Cover the skillet and cook for 5-7 minutes, or until eggs are cooked to your liking.
- Serve immediately, garnished with crumbled cheese and fresh cilantro.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
9g
Fat
71g
Carbs
6g
