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Chilaquiles With Sunny Side Eggs

You can't beat classic Chilaquiles! This recipe is courtesy of Chef Jamie Mammano and showcases his…
You can't beat classic Chilaquiles! This recipe is courtesy of Chef Jamie Mammano and showcases his authentic Mi Nina Tortilla Chips made from an old world recipe and technique at New England's first tortilla bakery. This recipe and post is sponsored by our friends at Mi Nina.

Recipe

Serves 4



Ingredients


5 medium fresh tomatoes, washed and cored


4-6 Serrano peppers, washed (depending on heat preference, if you like things spicy use all 6)


1 small white onion, chopped, divided


3 medium garlic cloves, peeled


2 tbsp Vegetable oil


1 cup Chicken stock


3/4 cup grated Cotija cheese


8 Eggs, cooked to your liking


1/2 bunch cilantro, washed


Salt, to taste


1 bag Mi Nina Sea Salt tortilla chips



Directions


For the tomato broth, heat a large skillet over medium high heat and add the tomatoes. Cook until slightly charred. Remove from skillet, then repeat process with the serrano peppers. Let cool slightly. When cool enough to handle, peel the tomatoes and remove the stems from the peppers.
Place tomatoes and  peppers in blender with garlic cloves and chicken stock and blend until smooth. Add salt to taste.
In large skillet, sweat half of the onions in oil over medium low heat for 3 about minutes. Add tomato broth, then bring to simmer for 1 min and add a little more than 1/2 bag of chips. Let chips rest in pan to desired doneness.


Divide into 4 plates. Top each with 2 sunny side up eggs, and garnish with remaining onion and fresh cilantro.


 

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