Chilaquiles and Eggs

INGREDIENTS

1    large tomato, chopped*

2    jalapeno peppers, seeded, chopped

4    cloves garlic, chopped

½   cup chicken broth

1    tablespoon olive oil

½   cup red onion, chopped

1    cup tortilla chips

3    large eggs

½   avocado, peeled, sliced

      fresh cilantro, chopped, for garnish

METHOD

Into a food processor or blender, add the tomato (see note, below), jalapenos, garlic and broth. Process to a smooth puree and set aside.

In a medium skillet over medium-high heat, add the olive oil and swirl to cover. Add the onions and cook for 2 minutes to soften. Add the tomato mixture, bring to a simmer and cook for 10 minutes, stirring occasionally. Add the chips and stir to cover with the tomato mixture.

Crack each egg into a small dish and carefully add to the pan, one egg at a time, spaced evenly around the pan. Cover, reduce heat to a low simmer, and cook for 5 to 7 minutes until the eggs are solid with slightly runny yolks. Remove from the heat and garnish with the saved tomatoes, avocado and cilantro. If desired, top each serving with a dollop of sour cream.

*NOTE: Save a bit of the chopped tomatoes as garnish for the finished dish.

Adapted from a recipe in Cooking Light  magazine