Chilaquiles with Avocado and Eggs
Source of Recipe
Jacobs Granny
List of Ingredients
Chilaquiles with Avocado and Eggs
- 1/4 cup vegetable oil
- 8 (6-inch) corn tortillas, quartered
- 1-1/2 cups red salsa
- 4 eggs
- 1 avocado from Mexico, halved, pitted, peeled and cubed
- 2 small radishes, thinly sliced
Recipe
Heat oil in a large skillet over medium-high heat.
Add tortillas.
Carefully stir and turn tortillas to coat them with oil until crisp, about 6-8 minutes.
Remove from heat.
In a separate skillet, fry eggs.
Meanwhile, return tortillas to medium heat.
Pour salsa over crisp tortillas, turning to coat until they are slightly soft but still chewy.
Top tortillas with fried eggs, avocado and radishes.
YIELD: 4 servings
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