Chilaquiles with eggs

No matter how we parents talk the big talk about how our kids will eat your vegetables and enjoy what you are lucky enough to get, darnit, we can't help but feel warm and fuzzy when they love whatever goes on the table for dinner.

And a meal that had my 10yo asking his dad to make it for his birthday party? A meal that cost maybe $2 for the four of us? A meal that is piquant and savory, filling, fast, and meatless? That's a perfect first recipe for a new blog.

Chilaquiles with eggs and queso fresco, garnished with yellow tomato and avocado

This recipe is forgiving of modifications - whatever you have or like, go ahead and throw it in. Tom says that authentic Mexican restaurants don't serve it with eggs, but we found it delicious that way. He also says restaurants will deep fry the tortillas - we don't have a deep-fryer, so he just crisps them a bit in the pan.

Chilaquiles with eggs

Ingredients

Soft corn tortillas, about 6 or 8, cut into about 1" to 2" pieces. (slightly stale tortillas are fine.)

Vegetable oil (for sauteing)

medium onion, chopped into small pieces

green pepper, chopped into small pieces

(and/or one small can mild green chiles)

4 cloves garlic 

about 1/2 cup red tomato salsa (we use medium heat)

8 oz. can tomato sauce (mexican style is fine, or plain old hunts)

Salt and pepper to taste

For topping:

4 eggs (8 if your diners are really hungry)

Green onion, chopped

(optional) cilantro, avocado, sour cream, queso fresco, thin-sliced radishes, hot sauce

Fry tortillas in a little bit of oil in a large nonstick skillet, until crisp. Put aside on a paper towel to drain.

In the same pan, saute onion, green pepper over low heat. When 90% soft, add garlic. Saute until everything is soft and your kitchen smells like heaven. Add salsa and tomato sauce. On low heat, simmer  for 2-3 minutes, stirring frequently. Add salt and pepper to taste. Add fried tortillas and allow to continue to cook another 2-3 minutes until tortillas have soaked up the sauce. 

Serve topped with green onion and fried egg. Add optional toppings as desired.

Serves 4