Chilaquiles II

This chilaquiles with eggs features freshly fried tortilla chips and onions mixed with hot tomato sauce and cheese for a Mexican breakfast favorite.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 279 Calories

Ingredients

• 2 teaspoons salt
• 2 cups oil for frying
• 6 eggs, lightly beaten
• 30 (6 inch) corn tortillas, torn into strips
• 1 (7.75 ounce) can Mexican style hot tomato sauce
• 0.25 cup chopped onion
• 0.5 cup water
• 0.5 cup shredded Monterey Jack cheese

Recipe Instructions

Step 1

Heat oil in a large, heavy skillet to 350 degrees F (175 degrees C). Fry tortillas and onion in hot oil until crisp and golden brown, stirring frequently. Remove to a paper towel-lined plate to drain. Drain the skillet, leaving only a thin residue of oil.

Step 2

Place the skillet over medium heat. Return fried tortillas and onion to the skillet and stir in beaten eggs; season with salt. Cook and stir until eggs are firm.

Step 3

Stir in tomato sauce and water. Reduce heat and simmer until thickened, about 10 minutes. Sprinkle with cheese and continue cooking until cheese is melted.