While there are a dozen reasons to love eggs, we can all agree that there’s only one way to celebrate egg’s favorite holiday, World Egg Day on October 14, with eggcellent recipes! These Chilaquiles are packed with flavor from the Tex Mex spices to the chilies and peppers, while also still a nutritional powerhouse, with each egg boasting 6 grams of protein and just 70 calories.
- 1 Tbsp canola oil, divided
- 2 ½ tsp Tex Mex spice blend, divided
- 8 small corn tortillas, each cut into 6 wedges
- 1.2 cup finely chopped onion
- 3 small garlic cloves, minced
- 1 seeded, finely chopped, small jalapeño pepper
- 1 Tbsp finely chopped, canned chipotle chilies in adobo
- 4 cups chopped tomatoes
- 4 large eggs
- ½ cup crumbled feta cheese
- ¼ cup coarsely chopped fresh cilantro
- Salt and pepper to taste
- STIR 2 tsp. oil with ½ tsp. Tex Mex Spice Blend. TOSS tortilla wedges with oil mixture and bake in a single layer on a large baking sheet in preheated 400ºF oven for 5 to 7 minutes or until crispy. REMOVE from oven and set aside at room temperature.
- HEAT remaining oil in a large, deep nonstick skillet on medium-high heat. COOK onion, garlic, jalapeno and salt for 5 minutes, stirring often, or until softened. STIR in chipotles and remaining Tex Mex spice blend for 1 minute or until combined. ADD tomatoes; reduce heat to medium-low and simmer, partially covered, for 10 to 15 minutes or until slightly thickened. (Prepare eggs during the last 5 to 10 minutes of simmering time.)
- For Sunny-Side Up, Over-Easy or Over-Hard Eggs: HEAT butter in a large nonstick skillet over medium-high heat until just melted. BREAK eggs and slip into skillet 1 at a time. Immediately reduce heat to low.
- COOK eggs about 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. SERVE as is or flip eggs carefully with turner and cook second side to desired doneness. SPRINKLE eggs lightly with salt and pepper if desired.
- STIR reserved tortilla wedges into warm tomato sauce and divide evenly over 4 dinner plates. TOP each tortilla with 1 fried egg and equal amounts of feta and cilantro. Serve immediately.
- Fresh eggs produce the best-looking fried egg – a compact oval with a thick white and a high centered yolk.For neater shape, break eggs into custard cup first, rather than directly into the pan. Hold cup close to surface of pan and slip egg from cup into pan.Heat matters. If heat is too high, eggs will become tough and rubbery. Gentle heat preserves nutrients and allows for even cooking.Prepare recipe with Queso Fresco instead of the feta cheese. Omit jalapeno from tomato sauce and garnish finished chilaquiles with chopped pickled jalapeno peppers.Skip baking step by using 8 small corn tostadas that are approximately the same size as small corn tortillas. Coarsely break the tostadas into pieces and simply stir into tomato sauce before assembling and serving.