Chilaquiles

harpercollins brunch breakfast dinner tortillas egg cheese tomato chile pepper cilantro

Ingredients

4 cups fried tortilla strips

2 cups Salsa Roja

4 eggs

2 cups shredded queso Oaxaca (or mozzarella or Jack cheese if unavailable)

1/4 cup pickled jalapeños

1 avocado, cut lengthwise into 1/4-inch-thick slices

1/2 cup chipotle crema, Greek yogurt or labneh

1/2 bunch cilantro, leaves

1/2 lime

Pinch of sea salt

Method

Preheat the oven to 400°F or the broiler to low.

Add the tortillas to a medium oven-safe dish or cast-iron skillet. Top with the Salsa Roja and crack the eggs on top. Top the eggs with the cheese and bake or broil until the cheese is bubbling and just starting to brown. Garnish with the jalapeños, avocado, crema, and cilantro and finish with a fresh squeeze of lime and a bit of sea salt.