An easy, delicious one-pan breakfast.
Recipe by John Pullis, FoodE Expert at Lunds & Byerlys Chanhassen
In a small mixing bowl, toss the sliced red onions with juice of 2 limes and Kosher salt. Set aside.
Cut avocado in half, remove pit, and scoop out flesh. Slice thinly and squeeze the juice of 2 lime wedges over the top. Set aside.
Place a large non-stick sauté pan over medium heat and cook chorizo, breaking into small pieces with a wooden spoon, until cooked through. Remove chorizo from pan.
Add half of the tortilla chips to the same sauté pan, pour salsa over chips, and reduce heat to medium-low and cook undisturbed for 5 minutes. Stir in the chorizo and remaining tortilla chips and cook another 5 minutes.
Divide the mixture between 4 warm plates.
Heat oil in skillet and cook eggs sunny side up. Place eggs over the chilaquiles.
Top each plate with avocado slices, cotija cheese, cilantro springs, pickled onions, lime wedges and sliced jalapeno. Drizzle with crema.
Adding the tortilla chips in two batches will provide a contrast of textures - some soft and some crunchy.