Chilaquiles Breakfast Skillet
Chilaquiles is the only acceptable way to basically have nachos for breakfast. This traditional Mexican breakfast dish will be your favorite way to start the day. Just combine eggs, tomatillo salsa, tortilla chips, fresh avocado, and cilantro for our take on this classic dish.
- 1 Tablespoon olive oil
- 1 bell pepper, sliced
- 1 onion, sliced
- 1 Cup rainbow chard, stemmed and chopped
- 1 Cup tomatillo salsa
- 2 Cups chicken stock
- 6 Cups crushed tortilla chips
- 4 eggs
- 1 Cup Monterey Jack cheese, grated
- 1 avocado, diced
- 1 serrano chile, stemmed, seeded, and minced
- 1 Cup cilantro, chopped
- 1 lime, cut into wedges
- 1/4 Cup sour cream
Preheat the oven to 350 degrees F.
In a large skillet over medium-high heat, heat the oil and sauté the vegetables until softened, about 3 minutes. Add the salsa and chicken stock. Bring the liquid to a boil. Allow to reduce for about a minute before adding the tortilla chips. Stir to coat the chips. Crack the four eggs right on top of the tortilla chips, and sprinkle with cheese. Remove the pan from the stove and place in the oven. Cook the eggs until the whites are set, about 15 minutes. Be sure to rotate the pan mid-way through cooking. Remove from the oven when done, garnish with avocado, minced chiles, cilantro, lime, and serve with sour cream.