Chipotle Chilaquiles

• 2 tablespoons canola oil
• 1 1/2 cups chopped onion
• 2 cups chopped zucchini
• 5 garlic cloves, chopped
• 2 (14-ounce) cans unsalted diced tomatoes
• 3 tablespoons chopped fresh oregano
• 1/2 teaspoon kosher salt
• 2 ounces chopped chipotle chiles in adobo sauce
• 2 ounces tortilla chips
• 4 large eggs
• 2 tablespoons fresh oregano leaves
• 1/4 teaspoon black pepper
• 1 avocado, peeled and sliced
• 6 radishes, sliced

1. Preheat broiler to high. Heat a large cast-iron skillet over medium heat. Add canola oil and onion; cook 4 minutes. Add zucchini and chopped garlic; cook 4 minutes. Add tomatoes, 3 tablespoons chopped fresh oregano, salt, and chiles. Cook 4 minutes; remove from heat. Stir in tortilla chips. Level surface. Make 4 indentations in surface; crack 1 egg into each. Broil 5 minutes or until whites are set. Remove from oven. Sprinkle 2 tablespoons fresh oregano leaves and pepper over eggs. Serve with sliced avocado and radishes.

canola oil, onion, zucchini, garlic, tomatoes, fresh oregano, kosher salt, chipotle chiles, tortilla chips, eggs, oregano, black pepper, avocado, radishes

Taken from www.myrecipes.com/recipe/chipotle-chilaquiles (may not work)