Jon and I have been upping our breakfast game. Why go spend $50 at brunch when you can do it at home for half that? Chilaquiles is one of my absolute favorite breakfast items but a lot of times they can come out one-note and get boring after a few bites. This version does not disappoint and serving with a side of bacon and sliced avocado rounds it out into a very yummy meal.

What you’ll need:

• 1/2 cup of dried chiles de arbol (the small red ones)
• 2 tablespoons vegetable oil
• 1 white onion, chopped
• 2 garlic cloves, chopped
• 1 28-oz can of whole tomatoes, drained
• 1 jalapeño, chopped
• Salt + pepper
• ~1/2 lb of tortilla chips (use your best judgement, I definitely didn’t measure)
• 4 eggs
• Toppings: sliced radishes, Mexican crema, cotija cheese, chopped cilantro, lime wedges, avocado slices

Directions:

• Place dried chiles in a bowl and cover with hot water. Set aside for 10 minutes then drain.
• While the chiles are rehydrating heat the vegetable oil in a cast iron skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook an additional minute. Place the cooked vegetables along with the oil into a blender along with the chiles, tomatoes, and jalapeño. Blend until smooth then return to the cast iron skillet. Check for seasonings and add salt and pepper to taste. The sauce will be SPICY but don’t worry, it will cool down with the addition of the chips and toppings.
• Reheat the sauce over medium heat for 2 minutes then lower the heat and add the tortilla chips. Cook the chips in the sauce for 2-3 minutes or until they just start to soften (not too much, you don’t want soggy chilaquiles!). While the chips are cooking in the sauce cook up the eggs however you prefer – sunny side up, over easy, poached, etc. You definitely want to have a runny yoke.
• Place the chips on individual plates and top with 2 eggs each. Drizzle crema over the top and serve with the additional toppings. Enjoy!

Tips:

• This recipe serves 2 hearty brunches so double for 4 people.
• If the sauce is too thick add low-sodium chicken stock or water to thin it out.
• I really think that chilaquiles needs a meat with it so it doesn’t get boring quickly. A lot of recipes call for shredded chicken which I think would be really yummy in this recipe. Just add with the chips and toss in the sauce to coat.