My landlady in Mexico used to make chilaquiles with scrambled eggs instead of fried eggs. She made her own tortilla chips out of stale flour tortillas. This is a very flexible recipe, so use what you have on hand for this yummy brunch dish.
Ingredients
- olive oil: 2 Tbsp (divided, to taste)
- onion: 1 piece (chopped)
- jalapeño pepper: 1 piece (chopped)
- tomato: 1 piece (diced)
- garlic: 2 clove (minced)
- salsa verde (green salsa): 0.5 cup
- ground cumin: 0.5 tsp
- salt and ground black pepper: (to taste)
- Tortilla chips: 3 cups
- eggs: 5 piece
- crumbled cotija cheese: 0.5 cup
- medium avocado: 1 piece (sliced)
- fresh cilantro: 0.25 cup (chopped)
- sour cream: 2 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add onion and jalapeño; cook and stir until onion is translucent, about 5 minutes. Add tomato and garlic; cook and stir for 1 minute. Add salsa and scrape any browned bits off the bottom of the pan. Season with cumin, salt, and pepper. Reduce the heat and simmer for 2 minutes. Add tortilla chips to the pan and stir until coated with sauce.
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Heat remaining 1 tablespoon oil in a separate skillet over medium-high heat. Whisk eggs together in a bowl, then pour into the hot pan and cook until starting to set, about 2 minutes. Scrape cooked egg from the edges and fold into the center. Cook until eggs are halfway cooked but still runny, 2 to 3 minutes more.
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Fold eggs into tortilla chip mixture. Keep stirring to finish scrambling the eggs, about 2 minutes. Add Cotija cheese and turn off the heat.
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Divide egg mixture among four plates. Garnish with avocado, cilantro, and sour cream.
