Monday, February 26, 2018

Salsa Verde Chilequile Egg Bake

This is the ultimate breakfast or brunch dish in my opinion. I first tried chilequiles when Josh and I traveled to Mexico several years ago and ever since then it's been one of my absolute favorite things to eat. And once I figured out how easy it was to make, that was a great bonus. These chilequiles are on the table in less than 15 minutes but they taste like they've been stewing with flavor for days. And talk about amazing leftovers! Serve these with a side of fresh fruit and you've got a delicious spread for a crowd in no time.


1. Preheat oven to 425. Place tomatoes and salsa in a large oven-proof skillet (I used cast-iron) and bring to a boil. Reduce to a simmer and cook for 5 minutes.


2. Add chips and toss until fully coated in sauce. Crack the eggs evenly on top and season them with salt and pepper. Transfer the skillet to the oven and bake for 10 minutes.




3. Scoop chilequiles and eggs carefully onto serving plates. Garnish with cilantro, feta and avocado.



Salsa Verde Chilequile Egg Bake
Serves 4

All you need:
2 (14.5 oz.) cans diced tomatoes
1 (16 oz.) jar salsa verde
4 cups tortilla chips
4 eggs
Salt and pepper, to taste
2 tablespoons chopped cilantro, for garnish
1/2 cup crumbled feta cheese, for garnish
1 ripe avocado, sliced, for garnish

All you do:
1. Preheat oven to 425. Place tomatoes and salsa in a large oven-proof skillet (I used cast-iron) and bring to a boil. Reduce to a simmer and cook for 5 minutes.
2. Add chips and toss until fully coated in sauce. Crack the eggs evenly on top and season them with salt and pepper. Transfer the skillet to the oven and bake for 10 minutes.
3. Scoop chilequiles and eggs carefully onto serving plates. Garnish with cilantro, feta and avocado.

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