BreakfastBrunchMain Course

Chilaquiles with Egg and Cheese

Name: Chilaquiles with Egg and Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 portioner
Cuisine: mexican
Ingredients: 100 g corn tortilla chip; 1 spsk. vegetable oil; 0,5 stk. white onion chopped; 2 fed garlic minced; 400 g canned crushed tomato; 1 stk. chipotle chili in adobo chopped; 120 ml vegetable broth; 0,5 tsk. salt; 0,25 tsk. black pepper; 2 stk. egg; 30 g cotija cheese crumbled; 2 spsk. fresh cilantro chopped (valgfrit); 0,5 stk. avocado sliced (valgfrit); 2 spsk. sour cream (valgfrit)

This classic Mexican breakfast features crispy tortilla chips simmered in a vibrant salsa, topped with a fried egg and crumbled cheese. It's a satisfying and flavorful dish perfect for a weekend brunch.

En original opskrift af Forkin

Tid i alt: 35 min.
Portioner: 2
Sværhedsgrad: Mellem
Pr. portion: 635 kcal

Allergenoplysninger: kan indeholde æg og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

100 gcorn tortilla chip
2 stk.egg

salsa

1 spsk.vegetable oil
0,5 stk.white onion, chopped
2 fedgarlic, minced
400 gcanned crushed tomato
1 stk.chipotle chili in adobo, chopped
120 mlvegetable broth
0,5 tsk.salt
0,25 tsk.black pepper

garnish

30 gcotija cheese, crumbled
2 spsk.fresh cilantro, chopped(valgfrit)
0,5 stk.avocado, sliced(valgfrit)
2 spsk.sour cream(valgfrit)

Udstyr

frying pan · spatula · medium saucepan

Fremgangsmåde

Trin for trin

1
Heat the vegetable oil in a medium saucepan over medium heat.
Ca. 1 min.
2
Add the white onion and cook until softened, about 5 minutes.
Ca. 5 min.
3
Stir in the garlic and cook for another minute until fragrant.
Ca. 1 min.
4
Pour in the canned crushed tomato, chipotle chili in adobo, vegetable broth, salt, and black pepper.
5
Bring the salsa to a simmer, then reduce heat to low and cook for 10 minutes, allowing the flavors to meld.
Ca. 10 min.
Kokkens note: Stir occasionally to prevent sticking.
6
While the salsa simmers, fry the eggs to your desired doneness in a separate pan.
Ca. 4 min.
Kokkens note: A runny yolk is traditional for chilaquiles.
7
Add the corn tortilla chips to the simmering salsa and gently toss to coat.
Ca. 1 min.
Kokkens note: Do not overmix, or the chips will become soggy too quickly.
8
Divide the chilaquiles mixture between two plates.
9
Top each plate with a fried egg, cotija cheese, fresh cilantro, sliced avocado, and a dollop of sour cream if using.
Ca. 1 min.

Pr. portion

Næringsindhold

59%Score

Kalorier: 635,3kcal
Protein: 18,2g
Kulhydrat: 52,8g
Fedt: 40,1g
Kostfibre: 9,9g
Sukker: 11,8g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Chilaquiles are best enjoyed immediately as the chips can become soggy over time.