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–+ servings
Three bowls filled with shredded beef, a fried egg and garnishes of purple onion, cilantro and cheese to make Chilaquiles & Eggs.

Chilaquiles & Eggs

Chilaquiles & Eggs makes a yummy breakfast and is a fabulous way to use leftovers from your last Mexican feast.
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Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine Mexican
Servings 4
Calories 392 kcal

Equipment

  • 12" Cast Iron Skillet and Lid

Ingredients
  

  • 2 tsp. Jalapeno, minced Optional
  • 2 tsp. Avocado Oil
  • 1 - 1 ½ Cups Salsa (homemade or jar)
  • 1 Cup Leftover Shredded Beef or Chicken from a mexican meal
  • Salt & Pepper to taste
  • 2 Cups El Milagro Tortilla Chips

Garnish

  • ½ Cup Shredded Cheese of your choice
  • 4 tbsp. Sour Cream
  • Red or Green onion, chopped
  • Cilantro, chopped
  • Sliced Avocado or Guacamole

Instructions
 

  • If adding the jalapenos, heat the cast iron skillet over medium heat for 2 minutes then add 2 tsp. avocado oil and continue heating for another 30-40 seconds. Then add the minced jalapenos and saute for a minute until just tender. If not using jalapeno, skip this step and move to step 2.
  • Add the 1 - 1 ½ cups of salsa and the leftover meat to the warm skillet. Heat to a slow boil until the meat is reheated.
  • While the meat is reheating, put ½ cup of tortilla chips in a shallow bowl, press down to crunch them up, then set aside. Do the same for each serving.
  • Using the pointy end of the egg, make a small indent in the meat salsa mixture. Gently crack the egg and empty it into the small well. Continue doing that around the pan with each egg.
  • Salt and pepper the eggs to taste then cover the skillet and cook for 2-3 minutes until the egg whites are firm and the yolk runny or soft depending on your preference.
  • Using a spatula, scoop up 1-2 eggs and a generous amount of the salsa mixture and place on top of each of the servings of crunched tortilla chips.
  • Garnish with whatever leftovers you have and enjoy!

Notes

This recipe is best with leftover shredded beef taco meat, barbacoa, pork carnitas, or chicken taco meat. I don't personally care for it with leftover ground beef taco meat. 

Nutrition

Serving: 2gCalories: 392kcalCarbohydrates: 8gProtein: 25gFat: 3gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 116mgSodium: 660mgPotassium: 132mgFiber: 1gSugar: 2g
Keyword breakfast, chilaquiles, eggs, leftovers, mexican
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