CHILAQUILES EGG BAKE
For extra heat, replace one can or all of the mild Ro-Tel with the original variety. This dish pairs well with black beans.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In a food processor, puree 1 can tomatoes and chiles. Heat oil in a 9-inch heavy-bottomed skillet over medium-high. Add garlic and cook, stirring, until just golden, about 45 seconds. Add puree and remaining 2 cans tomatoes and chiles. Bring to a boil; cook, stirring occasionally, until liquid is slightly reduced, 5 minutes. Remove from heat. Season with salt and pepper. Stir in tortilla chips to coat, breaking some up.
- Make a well in sauce with the back of a large spoon; crack 1 egg into it. Repeat with remaining 3 eggs. Season eggs with salt and pepper. Transfer skillet to oven and bake until whites are set and yolks are just barely set, about 11 minutes. Top with cheese and cilantro; serve, with more cheese.
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Akhtar Gul
[email protected]I'm not a big fan of chilaquiles, but I thought this egg bake version was pretty good. The eggs were cooked perfectly and the salsa was flavorful. I also liked the addition of cheese and avocado. I would definitely make this again.
Jasika Jenny
[email protected]These chilaquiles were a bit too spicy for my taste, but I still enjoyed them. The eggs were cooked perfectly and the salsa was flavorful. I would recommend using a milder salsa if you don't like spicy food.
RIJAL SAKSHAM
[email protected]I made these chilaquiles for breakfast and they were the perfect way to start the day. The eggs were cooked perfectly and the salsa was flavorful. I also loved the addition of cheese and avocado. I will definitely be making this again.
Xamse Yare
[email protected]These chilaquiles were amazing! The eggs were fluffy and the salsa was flavorful. I loved the combination of flavors and textures. I will definitely be making this again.
juulian_mezaa
[email protected]I thought these chilaquiles were just okay. The eggs were a bit overcooked and the salsa was bland. I also found the dish to be a bit too greasy. I wouldn't make this recipe again.
Oppi Rabbi Hassan
[email protected]These chilaquiles were a bit too dry for my taste. The eggs were cooked perfectly and the salsa was flavorful, but I would have liked more sauce. I would recommend adding more salsa or broth to the recipe.
AREZKI BERNARD
[email protected]I made these chilaquiles for dinner and they were a hit with my family. The eggs were cooked perfectly and the salsa was flavorful. I also loved the addition of cheese and avocado. I will definitely be making this again.
Abubakar Sillah
[email protected]These chilaquiles were delicious! The eggs were fluffy and the salsa was flavorful. I loved the combination of flavors and textures. I will definitely be making this again.
Calli Lawson
[email protected]I'm not a big fan of chilaquiles, but I thought this egg bake version was pretty good. The eggs were cooked perfectly and the salsa was flavorful. I also liked the addition of cheese and avocado. I would definitely make this again.
Anele Hlatshwayo
[email protected]These chilaquiles were a bit too spicy for my taste, but I still enjoyed them. The eggs were cooked perfectly and the salsa was flavorful. I would recommend using a milder salsa if you don't like spicy food.
Amanda Guthrie
[email protected]I made these chilaquiles for breakfast and they were the perfect way to start the day. The eggs were cooked perfectly and the salsa was flavorful. I also loved the addition of cheese and avocado. I will definitely be making this again.
BLUE UNBOXING
[email protected]These chilaquiles were amazing! The eggs were fluffy and the salsa was flavorful. I loved the combination of flavors and textures. I will definitely be making this again.
vip Car Care
[email protected]I thought these chilaquiles were just okay. The eggs were a bit overcooked and the salsa was bland. I also found the dish to be a bit too greasy. I wouldn't make this recipe again.
Lia Maumau
[email protected]These chilaquiles were a bit too spicy for my taste, but I still enjoyed them. The eggs were cooked perfectly and the salsa was flavorful. I would recommend using a milder salsa if you don't like spicy food.
Rafiullah Hashami
[email protected]I've made chilaquiles many times before, but this egg bake version is my new favorite. The eggs added a delicious richness and creaminess to the dish, and the salsa and cheese were the perfect toppings. I also loved that this recipe was a one-pan mea
Edith onaro
[email protected]This was my first time making chilaquiles and I'm so glad I tried this recipe. It was easy to follow and the results were delicious! The chilaquiles were flavorful and had just the right amount of heat. I will definitely be making this again.
Seam Vai Official
[email protected]I love chilaquiles and this egg bake version is a great twist on the classic dish. The eggs added a creamy richness that complemented the spicy salsa and crispy tortilla chips. I also appreciated that this recipe was easy to make and didn't require a
Heather Rodwell
[email protected]These chilaquiles were a hit with my family! The combination of flavors was perfect and the eggs made it a hearty and filling meal. I will definitely be making this again.