Chilaquiles Egg Bake
For extra heat, replace one can or all of the mild Ro-Tel with the original variety. This dish pairs well with black beans.
- Total Time:
- Servings: 4
Photography: Armando Rafael
Source: Martha Stewart Living, March 2017
- 3 cans (10 ounces each) diced tomatoes and chiles, such as mild Ro-Tel
- 1 tablespoon extra-virgin olive oil
- 2 large cloves garlic, minced (1 tablespoon)
- Kosher salt and freshly ground pepper
- 4 cups thick tortilla chips (4 1/2 ounces), such as Wild Harvest Natural Yellow Corn
- 4 large eggs
- 1/4 cup crumbled queso fresco, plus more for serving
- 1/4 cup fresh cilantro leaves
Preheat oven to 400 degrees. In a food processor, puree 1 can tomatoes and chiles. Heat oil in a 9-inch heavy-bottomed skillet over medium-high. Add garlic and cook, stirring, until just golden, about 45 seconds. Add puree and remaining 2 cans tomatoes and chiles. Bring to a boil; cook, stirring occasionally, until liquid is slightly reduced, 5 minutes. Remove from heat. Season with salt and pepper. Stir in tortilla chips to coat, breaking some up.
Make a well in sauce with the back of a large spoon; crack 1 egg into it. Repeat with remaining 3 eggs. Season eggs with salt and pepper. Transfer skillet to oven and bake until whites are set and yolks are just barely set, about 11 minutes. Top with cheese and cilantro; serve, with more cheese.