I've already written up a couple different recipes for chilaquiles. The chicken chilaquiles from Cook's Country were delicious, but then I started trying to reduce my meat intake, so I tried out a vegetarian recipe instead. It was okay but, I have to admit, not as good as the Cook's Country recipe. I've been enjoying the recipes from this Spoon Fork Bacon blog though, so I figured I'd give one of their recipes for chilaquiles a go.

I like this recipe. It's pretty quick and simple to throw together and the flavour is nice. I can see myself coming back to this one for an easy breakfast when I have tortilla chips on hand (which, admittedly, isn't often).

Easy Chilaquiles

Slightly adapted from Spoon Fork Bacon

Ingredients

Sauce

• 3 Tbsp. oil
• 1 onion, chopped
• 2-3 cloves garlic, minced
• 2 1/2 c. crushed tomatoes
• 4 chipotles in adobo
• 1 c. chicken or vegetable stock
• tortilla chips

Toppings

As many or as few as you like. I recommend eggs, cheese, and cilantro as the minimum set, but mix and match as you see fit.

• 2 Tbsp. oil
• 4 eggs
• salt and pepper, to taste
• 1/2 c. crumbled queso fresco or feta
• 2 radishes, thinly sliced
• 1/2 c. chopped fresh cilantro
• 1 green onion, sliced
• 1 avocado, chopped
• hot sauce

Directions

Sauce

1. Heat oil over medium-high heat.
2. Add onion and garlic and cook for 2-3 minutes.
3. Reduce heat to medium-low and cook for another 2 minutes.
4. Add tomatoes, chipotles, and stock and simmer for 10 minutes.
5. Meanwhile, get the fried eggs going.
6. Once the eggs are done or nearly done, bring the sauce to a boil and stir in a few handfulls of tortilla chips.
7. Stir to coat the chips. Add more if needed. Each chip should be well-coated in sauce, but the mixture should not be soupy or have excess sauce.
8. If you like very crunchy chips, remove from heat immediately and add desired toppings. If you like softer chips, let the mixture cook for 2-3 minutes before continuing.

Toppings

1. Heat oil over medium heat.
2. Crack eggs into pan, season to taste with salt and pepper, and fry to desired done-ness. 3-4 minutes should result in set whites with runny yolks. To ensure the film of white over the yolk cooks, you may cover the pan in order to allow the egg to steam slightly as it fries. For firm yolks, flip the eggs.
3. Once the chips have been added to the sauce and the desired level of crispiness/softness has been achieved, add the fried eggs and other toppings to the chilaquiles.
4. Serve immediately.