Corn chips absorb a savory, somewhat spicy sauce made from well-seasoned, pureed tomatoes and are topped with soft cooked eggs. Perfect for brunch with friends!
Ingredients
INGREDIENTS
Butter
Canola Oil
cans diced tomatoes
chopped fresh cilantro
chopped white onion
Dried Oregano
eggs
garlic cloves
ground chipotle pepper
ground cumin
jalapeño peppers
queso fresco
reduced sodium chicken broth
yellow tortilla chips
Directions
DIRECTIONS
Heat the oil in a large skillet over medium-high heat. Add 1 cup of the onion, garlic, and jalapeño and cook, stirring occasionally, until lightly browned, about 5-6 minutes. Stir in the oregano, cumin, and ground chipotle and cook 30 seconds. Add the tomatoes and cook until slightly thickened, about 6-7 minutes. Remove from the heat and stir in the broth. Cool 5 minutes and puree in a blender.
Return tomato mixture to the skillet and warm over medium heat. Remove from the heat and stir in 1 tablespoon of the cilantro and gently stir in chips to coat with sauce.
Meanwhile, melt the butter in a large nonstick skillet over medium heat. Add the eggs, cover skillet and cook until whites are set and yolks are set but still slightly runny, about 4-5 minutes.
Divide tortilla chip mixture among 4 plates and top each with 1 egg. Garnish with remaining 1/4 cup onion, 1 tablespoon cilantro, and cheese if using.
