Chilaquiles with eggs recipe
Today, we're diving headfirst into a culinary delight that's sure to tantalize your taste buds. Are you ready to savour the authentic flavours of Mexico? Well, you're in for a treat because we're about to explore the world of Chilaquiles!
Ingredients
- 3 corn tortillas
- 2 tbsp olive oil divided
- ½ tbsp fresh thyme
- 1 clove garlic minced
- 1½ cup crushed tomatoes
- ½ cup water
- ¼ tsp cumin
- ⅛ tsp cinnamon
- ¼ tsp cayenne
- ¼ tsp red pepper flakes
- ¼ tsp dried lime zest
- 1 lime juiced
- salt to season
- ½ avocado sliced
- 3 eggs
- ¼ cup red kidney beans
- 2 tbsp sour cream
- 2 tbsp cottage cheese
- 1 tbsp fresh cilantro
Instructions
- Lightly brush tortillas. Cut the small tortillas into halves and then into quarters.
- Arrange them on a baking sheet lined with parchment paper. Bake the tortilla triangles in the preheated oven at 350°F (175°C) for about 8 minutes, or until they are crispy and golden brown.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add minced garlic and thyme leaves and saute until fragrant. Add tomato puree, water, dried lime zest, salt, and spices. Cook for about 5 minutes.
- Add the crushed beans to the skillet, and cook them together for a few minutes. Then, add the baked tortilla chips to the skillet, and let them soak the mixture a little bit.
- Crack the eggs into the mixture. Season with salt and pepper. Cook until eggs are poached. Squeeze lime juice over them. Add cottage cheese and sour cream on top of the mixture.
- Arrange the avocado slices and tortilla chips. Garnish with cilantro and serve hot.
Video
Nutrition
Serving: 1personCalories: 350kcalCarbohydrates: 31gProtein: 13gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.02gCholesterol: 170mgSodium: 277mgPotassium: 751mgFiber: 8gSugar: 7gVitamin A: 808IUVitamin C: 24mgCalcium: 130mgIron: 4mg
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