Chilaquiles is a Mexican dish made with fried corn tortillas sautéed in salsa and topped with cheese. It’s often served with eggs, and it’s a filling meal that comes together quickly. Enjoy it for breakfast, brunch or breakfast for dinner.
Preparation time: 10 minutes
Cook time: 20 minutes
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 oz 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
- Heat oven to 350 F.
- 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.
- 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.
- 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.
This recipe is brought to you by Nourish, our guide to eating a variety of whole foods that expand your palate, give you more energy and help you live a balanced life. If you love it, check out the entire Nourish collection.