Verde Chilaquiles with Eggs

Verde Chilaquiles with Eggs

Verde Chilaquiles with Eggs
These incredibly simple salsa verde chilaquiles transform leftover chicken for brunch and are baked with cracked eggs on top for extra deliciousness.

Preheat the oven to 400 degrees F (200 degrees C).

Heat oil in a large skillet over medium heat.

Add onion and jalapeno; cook stirring occasionally until onion begins to brown about 10 minutes.

Transfer to a very large bowl.

Add salsa chicken chips olives and cilantro.

Toss to coat breaking chips slightly.

Transfer to a 9×13-inch baking dish.

Use the bottom of a custard or measuring cup to make 8 indentations in the chip mixture.

Crack 1 egg into each indentation.

Sprinkle eggs evenly with salt and black pepper.

Bake until eggs are set and tortilla chips are softened and browned at edges 20 to 25 minutes.

Sprinkle with cotija cheese radishes and avocado.

February 25, 2024

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