Verde Chilaquiles with Eggs

Leftover chicken gets a makeover for brunch in these super easy salsa verde chilaquiles, baked with eggs cracked on top for added deliciousness.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 470 Calories

Ingredients

• 8 eggs
• 1 tablespoon vegetable oil
• 1 jalapeno pepper, seeded and minced
• 1 (2.25 ounce) can sliced black olives, drained
• 1 dash ground black pepper
• 1 dash salt
• 1 (10 ounce) bag tortilla chips
• 1 avocado, sliced, or to taste
• 2 (16 ounce) jars salsa verde
• 1 pound shredded cooked skinless, boneless chicken breast
• 4 radishes, sliced, or to taste
• 0.25 cup chopped fresh cilantro
• 0.5 cup crumbled Cotija cheese
• 1.5 cups thinly sliced red onion

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Heat oil in a large skillet over medium heat. Add onion and jalapeno; cook, stirring occasionally, until onion begins to brown, about 10 minutes. Transfer to a very large bowl. Add salsa, chicken, chips, olives, and cilantro. Toss to coat, breaking chips slightly. Transfer to a 9x13-inch baking dish.

Step 3

Use the bottom of a custard or measuring cup to make 8 indentations in the chip mixture. Crack 1 egg into each indentation. Sprinkle eggs evenly with salt and black pepper.

Step 4

Bake until eggs are set and tortilla chips are softened and browned at edges, 20 to 25 minutes. Sprinkle with cotija cheese, radishes, and avocado.