“Adapted from my local newspaper. This makes a filling breakfast or a very nice "Breakfast for Dinner".”
READY IN:
40mins
SERVES:
4
YIELD:
4 Chilaquiles
UNITS:
US

Ingredients Nutrition

Directions

  1. To prepare red sauce, put tomatoes, jalapeno pepper, shallot and garlic in a blender and process until smooth. Meanwhile heat butter in a skillet over medium heat. Pour blended sauce ingredients in skillet. Add black beans and simmer for 15 minutes, stirring occasionally.
  2. Heat oil for the chilaquiles in a deep pot or Dutch oven to 350 degrees F. Gently fry tortillas, one at a time, for 1 minute on each side until golden. Drain on a paper towel lined cooling rack. Sprinkle with salt.
  3. Alternatively, you can toast the tortillas in a 375 degree F oven for 10 -15 minutes.
  4. Prepare eggs to order - either poached, fried, sunny-side up, or scrambled.
  5. To serve: Place 1 tortilla on a plate and top with about 1/4 cup red sauce. Sprinkle with cheese and add a dollop of sour cream. Stack second tortilla on top, add some more sauce, cheese and sour cream and top with the egg.

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