Chilaquiles And Eggs

Name: Chilaquiles And Eggs
Ingredients: 2 large tomatoes, chopped; 2 jalapeno peppers, seeded; 1 cup organic vegetable broth; 1/4 teaspoon salt; 2 garlic cloves, peeled; 1 tablespoon olive oil; 1/4 cup chopped red onion; 4 cups tortilla chips (about 40 chips); 6 large eggs; 1 ripe avocado, peeled and sliced; 1/4 cup light sour cream; 1 tablespoon finely chopped fresh cilantro

12 ingredients

4 steps

Ingredients

2 large tomatoes, chopped
2 jalapeno peppers, seeded
1 cup organic vegetable broth
1/4 teaspoon salt
2 garlic cloves, peeled
1 tablespoon olive oil
1/4 cup chopped red onion
4 cups tortilla chips (about 40 chips)
6 large eggs
1 ripe avocado, peeled and sliced
1/4 cup light sour cream
1 tablespoon finely chopped fresh cilantro

Directions

1

Place tomatoes and jalapenos in a blender. Add broth, salt, and garlic. Cover and process on high speed for 1 minute or until smooth; set aside.
2

Heat a 12-inch saute pan over medium-high heat. Add oil; swirl to coat. Add onion; saute 2 minutes or until just tender, stirring occasionally. Add tomato mixture to pan. Bring to a simmer. Reduce heat to medium-low, and continue to simmer, uncovered, for 10 minutes, stirring occasionally.
3

Add chips to pan, and stir to coat with tomato mixture. Crack eggs, 1 at a time, over chips, evenly spacing them in a circle inside pan. Reduce heat to medium-low, cover, and cook for 5 to 7 minutes or until eggs are set but still runny in the centers. Remove pan from heat. Arrange avocado slices over eggs. Top with dollops of sour cream and a sprinkle of cilantro. Serve immediately.
4

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov