Baked Chilaquiles Rojas
- 6 large eggs
- 10 fresh corn tortillas
- Sea salt
- 3 medium tomatoes
- 1/2 large onion
- 3 cloves of garlic
- 1 jalapeno or Serrano pepper, seeds and stem removed
- 1 cup greated Mexican cheese blend (cheddar, jack, etc.)
- Cilantro
- Heat oven to 425 degrees. Cut up the tortillas into chip sized triangles and distribute evenly onto baking sheets. Bake in oven until slightly crunchy, about 7-10 minutes. Remove from oven, spray with a small amount of cooking spray and lightly salt the chips. Keep the oven on.
- In a blender, liquefy together the tomatoes, half onion, garlic, and pepper. Pour liquid into a large oven-safe heavy skillet and heat over medium high heat, stirring occasionally for 12 minutes. Salt to taste. Add the chips to the sauce and thoroughly mix together until the chips are fully coated. Sprinkle the Mexican cheese blend on top of the mixture. Crack the eggs over the top of the mixture and transfer the skillet to the oven until the egg whites are just set and the yolks still runny - about 8 minutes. Carefully remove from oven and garnish with cilantro.
- Optionally, serve with guacamole and sour cream on the side.
eggs, corn tortillas, salt, tomatoes, onion, garlic, serrano pepper, cheese, cilantro
Taken from www.epicurious.com/recipes/member/views/baked-chilaquiles-rojas-50165933 (may not work)