One Skillet Mexican Breakfast Chilaquiles
I’ve been thinking about coming up with a breakfast chilaquiles recipe that incorporates my favorite Mexican ingredients for a while now. But it wasn’t until I got back from my trip to Mexico that I knew I couldn’t wait any longer. Chilaquiles can be prepared many different ways, which made it a lot of fun to come up with this creative and unique recipe. When you typically order chilaquiles at restaurants, you’ll notice a color listed in the title on the menu. That is because chilaquiles are normally prepared using a red salsa (salsa roja) or a green salsa (salsa verde). Usually one style is equally as delicious as the other. I decided to make things easy on myself (this is breakfast after all) and used canned tomato sauce for this recipe. Not as traditional as using salsa roja or verde, but since I’m not using any cheese here, like a normal recipe would call for, I wanted to make sure the sauce was rich and thick enough to incorporate all the different flavors you will find in this recipe. This recipe can yield four hearty servings. Be sure to add an egg for each serving.
Make it Gluten Free: This recipe is already gluten free! Just be sure to use corn tortilla chips.
INGREDIENTS
- 2 tablespoons of olive oil
- 1 medium sweet onion – diced
- 1 link of spicy chorizo – casing removed
- 1 (15 oz) can of tomato sauce
- 1 (15 oz) can of diced tomatoes
- ¼ tsp oregano
- ¼ tsp garlic powder
- ¼ tsp cumin
- 1 (11 oz) bag of triangle corn tortilla chips
- 1 (12 oz) jar of sliced jalapenos peppers
- 1/2 (15 oz) can of corn - rinsed & drained
- 1/2 (15 oz) can of black beans – rinsed & drained
- 3 large eggs
- 1 handful of cilantro
- 1 ripe avocado
STEPS
1. In a large round pan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté until slightly transparent, about 2 minutes.
2. Remove the casing from the chorizo link and add to the pan. Break the chorizo apart into small pieces with a spatula, and let it fully cook. Remove the excess fat with paper towel once fully cooked.
3. Add the can of tomato sauce and diced tomatoes to the pan. Mix in salt, pepper, oregano, and red pepper flakes. Bring to a slow simmer.
4. Mix in the half cans of black beans & corn. Also add in as many jalapeño slices you desire.
5. Turn heat to low & add 4-5 handfuls of tortilla chips and mix together until all the chips are evenly covered in the sauce.
6. Using a spoon, create 3 small wells around the pan. Turn the heat back up to about medium high & crack 1 egg into each well and season with salt and pepper. Cover the pan with a lid and let the eggs cook for about 5-10 minutes, or until they reach your desired consistency.
7. Once the eggs are cooked, remove the pan from heat and add chopped cilantro and avocado on top.
8. Serve hot & enjoy!
