Four Ingredient Chilaquiles
Chilaquiles is a Mexican comfort food made with tortilla chips cooked in a spicy sauce. This version uses only 4 ingredients, with an optional list of toppings.
Servings: 2
Calories: 539kcal
Ingredients
- 1 ½ cups salsa (your choice - homemade or from a jar red or green)
- 1 teaspoon canola oil or use butter instead
- 6 ounces good quality tortilla chips about 6 cups
- 2 large eggs
- salt and pepper
Toppings
- Your choice of any of the following:
- sliced radishes
- sliced avocados
- lime wedges
- sliced jalapeno peppers
- queso fresco
- minced cilantro
- sliced scallions
Instructions
- Bring salsa to a simmer in a large saucepan or deep saute pan over medium heat. If salsa is very watery, simmer for a few minutes until it's thickened up. When the salsa has thickened (or if it started out thick) add the chips and gently toss and stir until the chips are coated with salsa, being careful not to break them up too much. Cook for 2-3 minutes until chips are slightly softened, but not soggy. Remove from heat and divide between two bowls.
- At the same time you start simmering the salsa, heat a teaspoon of canola oil in a small non-stick pan over medium high heat. Crack two eggs into the pan and reduce heat to medium. Season eggs to taste with salt and pepper. Add 1 teaspoon of water to the pan and cover. Cook eggs until white is opaque, but yolk is still runny, 2-3 minutes. Serve eggs on top of cooked tortilla chips.
- Top the chilaquiles with your choice of toppings including sliced avocado, radishes, jalapeno or bell peppers, queso fresco, minced cilantro and/or sliced scallions.
Nutrition
Calories: 539kcal | Carbohydrates: 71g | Protein: 14g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 2202mg | Potassium: 719mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1176IU | Vitamin C: 4mg | Calcium: 170mg | Iron: 3mg