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How to Make Chilaquiles with Sunny-Side-Up Eggs
5 min prep time
12 min cook time
4servings
1 ½ cups sauced chips, 1 egg
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Step-By-Step Instructions:
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Preheat the oven to 375°F.
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Spread tortilla triangles on a baking sheet and drizzle with 1 tsp olive oil. Toss to coat and sprinkle with salt.
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Place the baking sheet in the oven and bake, flipping halfway, until crispy and golden, 10-12 minutes. Set aside.
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Heat remaining olive oil in a medium skillet over medium heat. Add onion, garlic, zucchini, cumin, and smoked paprika. Cook, stirring occasionally, until softened, 3-4 minutes.
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Add Roma tomatoes, vegetable broth, and crushed tomatoes. Simmer for until tomatoes break down and sauce thickens slightly, 8-10 minutes. Mash or blend lightly if desired for a smoother texture.
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Heat a non-stick skillet over medium-low heat. Spray lightly with cooking spray and crack eggs into the skillet. Cook until the whites are set and yolks are still runny, about 3–4 minutes. Remove from heat.
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Toss the baked tortilla chips in the skillet with the warm tomato sauce, coating evenly. Divide the sauced chips among 4 plates. Top each plate with a sunny-side-up egg and cilantro.
Nutrition facts
4 Servings
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Serving Size
1 ½ cups sauced chips, 1 egg
- Amount per serving Calories 230
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Total Fat
9g
- Saturated Fat 2g
- Trans Fats 0g
- Cholesterol 210mg
- Sodium 260mg
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Total Carbohydrate
26g
- Dietary Fiber 4g
- Total Sugars 7g
- Added Sugars 0g
- Potassium 570mg
Ingredients
corn tortillas (cut into triangles)
8 small
olive oil (divided)
2 tsp
Kosher Salt
1/4 tsp
yellow onion (diced)
1 small
garlic (minced)
1 clove
zucchini (diced)
1 small
ground cumin
1/2 tsp
smoked paprika
1/2 tsp
roma (plum) tomatoes (chopped)
4 med
low sodium vegetable broth (or water)
1 cup
canned crushed tomatoes (no salt added)
1 cup
eggs
4 large
nonstick cooking spray
1 whole
fresh cilantro (chopped)
1/4 cup
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