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This zesty and flavorful chilaquiles recipe uses our Cilantro & Red Onion Infused Olive Oil and Apple Cider Vinegar. This combination of infused olive oil and barrel-aged fruit vinegar pairs perfectly with the saucy elements of garlic, onion, smoky chipotle peppers, dried herbs, seasonings, and tomatoes. We shortcut this recipe using pre-made tortilla chips, considerably shortening our prep time and making this an ideal dish for breakfast or brunch.
Serves 4
Ingredients:
4 tablespoons Cilantro & Red Onion Infused Olive Oil, divided
4 garlic cloves, peeled and minced
1/2 cup yellow onion, peeled and minced
3 tablespoons chipotle peppers in adobo
1 teaspoon chicken bouillon powder
1 teaspoon ground cumin
1/4 teaspoon dried oregano
1 can (14.5 ounces) diced tomatoes
2 tablespoons Apple Cider Vinegar
8 eggs
6 ounces corn tortilla chips
Shredded radish, cojita cheese crumbles, sliced avocado, lime wedges, and chopped cilantro, for garnish and topping
Instructions
Heat 2 tablespoons of olive oil in a large saucepan or Dutch oven over medium-high heat. Once hot, add the garlic, onions, and sauté for 2 minutes. Add the chipotle peppers, bouillon powder, cumin, and oregano to the saucepan, stir to combine, and sauté for 1 minute more. Add the diced tomatoes and vinegar to the saucepan, stir to combine with the other veggies, and bring to a simmer. Reduce heat to medium-low and continue to cook for 5 minutes. Remove from the heat and set aside to cool slightly before transferring to a blender. Blend until smooth, and return the purée to the saucepan. Keep warm while you fry the eggs.
For the eggs, it's important to work in batches to ensure they cook evenly. Heat oil in a large, non-stick skillet over medium-high heat. Once hot, crack the eggs into the skillet and fry until the whites are firm and the egg yolks are still runny. This is the classic way to serve chilaquiles with the yolks still runny. However, you can also cook the eggs to your preferred level of doneness if you prefer. This frying process should take about 3 minutes. Remember, the key is to cook the whites until they're firm, but the yolks are still runny.
Place tortilla chips in a large bowl and drizzle with the warmed purée; toss until the chips are completely coated and beginning to soften. Divide the chips and any residual purée between plates and top with fried eggs. Before serving, garnish the chilaquiles with radish, cheese, avocado, lime wedges, and cilantro.
