Ingredients
16 yellow corn tortillas (5-inch rounds)
4 tbsp. canola oil, divided
Kosher salt
2 cloves garlic, minced
3 c. store-bought mild green salsa (from two 16-oz. jars)
1/4 c. low-sodium chicken broth
4 large eggs
Freshly ground black pepper
1/4 c. sour cream
4 tsp. water, approximately
1/4 c. crumbled cotija cheese, queso fresco, or feta
1/4 c. chopped fresh cilantro
1/4 c. diced red onion
Preparation
Step 1Preheat the oven to 400° with racks in the upper and lower shelves. Brush tortillas all over with 3 tablespoons of oil, then stack and cut each into 8 wedges. Divide wedges evenly between 2 baking sheets and bake, rotating and tossing chips halfway through, until golden and crisp, 15 to 17 minutes. Season each tray with ¼ teaspoon salt and let cool slightly while preparing sauce. Keep oven on.Step 2Heat remaining tablespoon oil in an oven-safe skillet over medium-high heat. Add garlic and cook, stirring, until light golden, about 1 minute. Pour in salsa and broth and bring to a boil. Simmer for 2 minutes until just slightly thickened. Remove from heat and stir in baked tortilla chips until just coated.Step 3Make 4 wells in chip mixture with the back of a spoon and crack 1 egg into each well. Season eggs with salt and pepper.Step 4Transfer skillet to oven and bake until whites are set and yolks are just barely set, 12 to 15 minutes.Step 5While chilaquiles are baking, thin sour cream with about 4 teaspoons water until drizzling consistency, adding more water a few drops at a time if necessary. Step 6Once the egg bake comes out of the oven, drizzle some of the thinned sour cream all over. Top with some of the cheese, cilantro, and onion and serve with remaining garnish on the side.
While traditional chilaquiles use homemade fried tortilla chips, we’ve opted to bake our own to make this recipe lighter and easier to execute. If you’re pressed for time, you’re also welcome to skip making your own and use 8 ounces of thick cut, store-bought chips. Like things even spicier? Use a medium or spicy salsa rather than mild, or just top the finished dish with sliced chiles, such as jalapeno or serrano, or a nice dash of hot sauce. Made this? Let us know how it went in the comments below.
