Verde Chilaquiles with Eggs

What’s more perfect for brunch than a dish thatgot its start as a creative way to use

Updated on March 26, 2020

• 1 tablespoon vegetable oil

• 1 ½ cups thinly sliced red onion

• 1 jalapeno pepper, seeded and minced

• 2 (16 ounce) jars salsa verde

• 1 pound shredded cooked skinless, boneless chicken breast

• 1 (10 ounce) bag tortilla chips

• 1 (2.25 ounce) can sliced black olives, drained

• ¼ cup chopped fresh cilantro

• 8 eggs

• 1 dash salt

• 1 dash ground black pepper

• ½ cup crumbled cotija cheese

• 4 radishes, sliced, or to taste

• 1 avocado, sliced, or to taste

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Heat oil in a large skillet over medium heat. Add onion and jalapeno; cook, stirring occasionally, until onion begins to brown, about 10 minutes. Transfer to a very large bowl. Add salsa, chicken, chips, olives, and cilantro. Toss to coat, breaking chips slightly. Transfer to a 9×13-inch baking dish.

3. Use the bottom of a custard or measuring cup to make 8 indentations in the chip mixture. Crack 1 egg into each indentation. Sprinkle eggs evenly with salt and black pepper.

4. Bake until eggs are set and tortilla chips are softened and browned at edges, 20 to 25 minutes. Sprinkle with cotija cheese, radishes, and avocado.

I Made It

Nutrition Facts (per serving)

470Calories24g Fat35g Carbs27g Protein

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Nutrition FactsServings Per Recipe8Calories470% Daily Value *Total Fat24g31%Saturated Fat6g29%Cholesterol237mg79%Sodium839mg36%Total Carbohydrate35g13%Dietary Fiber4g15%Total Sugars5gProtein27gVitamin C6mg30%Calcium167mg13%Iron3mg16%Potassium453mg10%

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