Even though I grew up in the Northeast, once I moved to Texas, Mexican food became an essential part of my diet, life, and identity. There were breakfast tacos available every Saturday and Sunday morning, and lunch and dinner tacos every other time of day. chilaquiles became a staple — when everyone went out for brunch, there was always at least one plate of them on the table.
Obviously living in Canada does not offer the same bottomless supply of Mexican food 24/7, so when homesickness hit and my stomach started reminding me how important it is to start the occasional morning with chilaquiles, it became time to think on my feet.
So here it is: chilaquiles, the brunch recipe that feeds your whole group with the party food leftover from the night before, and leaves everyone full until dinner.
- Prep Time:5 minutes
- Cook Time:30 minutes
- Total Time:35 minutes
- 1 avocado, sliced
- 6 eggs
- 1/2 cup crumbled feta
- 1 1/2 cup tortilla chips (it's ok if they're slightly stale or broken)
- 2 1/2 cup salsa
- 1 lime
- 3 sprigs cilantro (for garnish)
- 1 tablespoon olive oil, vegetable oil, or canola oil (for the pan)
Lightly coat the pan with oil and allow the pan to heat up.
Add the salsa to the pan and let it simmer for about ten minutes, stirring occasionally.
Add the chips to the pan, laying them over the tomato mixture, and then stir them into the salsa making sure all the chips are evenly coated. Add feta and stir slightly, not completely covering it.
Crack the eggs over the pan around the edges to create a circle of eggs in the pan. Cover the pan and let it sit for about ten minutes, or until the eggs have set but are not completely cooked.
To serve, use a spatula, and add lime, feta, avocado, and cilantro to taste.