Chilaquiles with Eggs
Recipes Breakfast / Brunch Main Dish Mexican Quick and Easy Vegetarian
Description
This is a quick and easy, classic Mexican breakfast. It's prepared with scrambled eggs, fried tortilla strips or pieces, cheese and a choice of sauce.
Ingredients
1/4 c. cooking oil
12 corn tortillas, cut into bite-sized pieces or strips
1 c. enchilada sauce or salsa
4 eggs
1 T. milk
1/4 t. smoked paprika
salt and pepper, to taste
Choice of toppings: Cotija, queso fresco or favorite shredded cheese, diced red onions, cilantro, sliced avocado, sour cream or Mexican crema
Directions
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In a small bowl, whisk the eggs, milk and seasonings together; set aside.
Add enough oil to a large skillet to cover the bottom. Heat over medium-high heat.
Once the oil gets hot, carefully lay some tortillas along the bottom of the pan, frying them in 2-3 batches. Don't overlap the tortillas, or they won't get crispy enough to hold up with the sauce and not get soggy.
Cook, flipping the tortillas every so often, until they start to turn golden brown and get a good crisp, about 5 minutes. Transfer to a paper towel lined platter to soak up excess oil; set aside.
In the same skillet, turn heat down to medium-low; add the egg mixture. Once they’re cooked well, add the tortillas back to the skillet.
Add the sauce, gently mixing it with the eggs and tortillas, until the sauce evenly coats everything. Cook for just a minute or so to warm up the sauce.
Turn heat off; sprinkle on the choice of cheese; cover for about 5 minutes to let the cheese melt.
Serve immediately with choice of toppings to add to the flavor of the chilaquiles.
4 servings.