Verde Chilaquiles with Eggs

What's more perfect for brunch than a dish that got its start as a creative way to use up leftovers? Chilaquiles [chee-lah-KEE-lehs] typically consist of corn tortillas topped with chiles, cheese, and chorizo. But the possibilities are endless! We topped ours with chicken, eggs, radishes, and avocado. This Allrecipes Magazine recipe is based on Verde Chilaquiles by oceanman99507.

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

Ingredients

• 8 eggs
• 1 tablespoon vegetable oil
• ¼ cup chopped fresh cilantro
• 1 jalapeno pepper, seeded and minced
• 1 (2.25 ounce) can sliced black olives, drained
• 1 dash ground black pepper
• 1 dash salt
• ½ cup crumbled Cotija cheese
• 1 ½ cups thinly sliced red onion
• 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

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.