Mexican Chilaquiles
Servings:*
4 servingsIngredients
- 8 cups water
- ½ tablespoon sea salt
- 6 L&B Large Organic Brown Eggs
- 2 cups L&B Organic Low Sodium Chicken Broth
- 10 ounces (1 container) L&B Organic Pico de Gallo Salsa
- 14 ounces L&B Organic Blue Corn Tortilla Chips
- 1 ½ cups shredded organic Mexican-style cheese
- 1 bunch organic green-top radishes, trimmed and sliced thin
- 1 bunch organic green onions, chopped
- 1 bunch organic cilantro, chopped fine
- Sea salt, to taste
Directions
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Heat oven to 350 F.
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Fill a large saucepan with the water. Bring the water to a low boil over medium heat and add ½ tablespoon of salt. Carefully crack eggs into the water without breaking the yolks and let poach over medium-low heat. When egg whites have set just enough to hold together, gently nudge with a slotted spoon to keep them from sticking to the bottom of the pan. Let the eggs cook for about one minute more and remove them to a plate; they should still be somewhat undercooked.
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Heat a large heatproof sauté pan over medium-high heat. Add chicken broth and pico de gallo and bring to a simmer. Add tortilla chips to the pan and stir until evenly mixed. Sprinkle shredded cheese over the chips. Turn off the heat and place par-cooked eggs on top of the cheese.
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Place pan in the oven for 5 to 7 minutes, until cheese is melted. Remove from oven and season with sea salt. Garnish liberally with radishes, green onions and cilantro. Serve immediately.