Instructions

1. Chilaquiles: Heat oil in large skillet set over medium heat; cook onion, jalapeño and garlic for about 4 minutes or until vegetables start to soften. Stir in salsa and bring to simmer; cook for about 5 minutes or until vegetables are tender and salsa thickens slightly. Gently stir in chips and simmer for 3 to 4 minutes or until chips are tender.
2. Assembly: Meanwhile, stir together sour cream, half of the cilantro, lime zest, lime juice and cumin; set aside.
3. Heat oil in large nonstick pan set over medium heat; break eggs into skillet. Sprinkle with salt and pepper. Cook for 3 to 4 minutes or until egg whites are just set for sunny-side up or until done as desired.
4. Divide chilaquiles among 4 plates and top each with a fried egg. Drizzle with sour cream mixture and sprinkle with remaining cilantro.

Variation

Sprinkle chilaquiles with desired toppings, such as thinly sliced radishes, chopped tomatoes, sliced green onion or queso fresco.

Cooking time (duration)

Prep: 10 min. Cook: 20 min.

Number of servings (yield)

4 servings

Category

Dinnertime

Related

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