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Ingredients
Sauce:
- 1 tsp. olive oil
- 4 garlic cloves, minced
- 1 small canned chipotle pepper, diced
- 1 tbsp. adobo sauce
- 16 oz. (455g) can tomato sauce
- 1 tsp. dried oregano
- ½ tsp. chilli powder
- ½ tsp. ground cumin
- 8.5 fl. oz. (240ml) chicken broth
- ¼ tsp. salt
- ¼ tsp. ground pepper
Chilaquiles:
- 3 large eggs
- 6 oz. (170g) tortilla chips
- 2 tbsp. feta cheese, crumbled
- 1 sliced avocado
- 6 sliced radishes
- 2 tbsp. diced red onion
- 3 tbsp. Greek yogurt
- 2 tbsp. cilantro, chopped
Prep Time:
10
Minutes
Directions
Cook Time:
15
Minutes
- Add the olive oil to a medium skillet over a medium heat, add the garlic and sauté for 1-2 minutes until fragrant. Add the chipotle pepper, adobo sauce, tomato sauce, oregano, chilli powder, cumin, broth, salt and pepper. Bring to a boil, then reduce the heat to low and simmer for 5-10 minutes (this will help thicken the sauce). Remove from the heat and set aside until ready to use.
- While the sauce is simmering, prepare the toppings and start frying the eggs.
- Add the tortilla chips to the sauce and gently flip over the tortilla chips until they are all well coated in the sauce. Cook over a medium heat for 2-3 minutes until the chips have softened slightly.
- Remove from the heat and serve immediately topped with a fried egg, feta cheese, sliced avocado, radish, red onion, Greek yogurt and cilantro. Serve immediately.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
