Chilaquiles with Cilantro Salsa

Tagchilaquiles, cilantro, eggs, mexican-indian, recipe

Recipe created by Julia Purkis.

INGREDIENTS

STEPS

Tortilla chips of your choice
Sasya Spicy Cilantro Salsa
3 eggs
Olive oil
Fresh tomatoes (chopped)
Red onion (chopped)
Cilantro (chopped)
Avocado (sliced)

Turn on broiler.
Lightly coat a medium to large cast iron pan with olive oil. On the stove, heat over medium-high heat until oil simmers.
Toss 2-3 cups of tortilla chips in Cilantro Salsa and spread in pan, leaving a few holes for the eggs.
Crack eggs into the holes and let them fry for a minute or so. Pour more salsa on top of mixture if desired.
Stick mixture into broiler for about 5 minutes, until eggs are cooked and sauce is simmering.
Remove from broiler and top with chopped tomatoes, onions, cilantro and avocado.

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