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Salsa Verde Chilaquiles with Eggs

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
8 servings
Breakfast Snack
Salsa Verde Chilaquiles with Eggs
Ingredients
  • 1 tablespoon vegetable oil
  • 1 1/2 cups thinly sliced red onion
  • 1 jalapeno pepper, seeded and minced
  • 2 (16 ounce) jars salsa verde
  • 1 pound shredded cooked skinless, boneless chicken breast
  • 1 (10 ounce) bag tortilla chips
  • 1 (2.25 ounce) can sliced black olives, drained
  • 1/4 cup chopped fresh cilantro
  • 8 eggs
  • 1 dash salt
  • 1 dash ground black pepper
  • 1/2 cup crumbled cotija cheese
  • 4 radishes, sliced, or to taste
  • 1 avocado, sliced, or to taste
Instructions
1
Preheat the oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).
2
Heat oil in a substantial skillet over a moderate heat setting. Add an onion and jalapeno; cook, stirring occasionally, until the onion starts to develop a rich brown color, approximately 10 minutes. Transfer the mixture to an enormous bowl. Add a tangy and spicy salsa, chicken, crunchy tortilla chips, pitted olives, and fragrant cilantro. Mix well to coat the ingredients evenly, taking care not to crush the chips too much. Transfer the mixture to a 9x13-inch baking dish.
3
Use the flat bottom of a large cup or measuring container to create 8 distinct indentations in the chip mixture. Crack one egg into each indentation, making sure to distribute them evenly. Sprinkle the eggs with a pinch of salt and black pepper.
4
Bake in the oven until the eggs are fully cooked, the tortilla chips are softened and have developed a golden brown color around their edges, 20 to 25 minutes. Sprinkle with crumbled cotija cheese, thinly sliced radishes, and diced avocado.