Verde Chilaquiles with Eggs
Description
Leftover chicken gets a makeover for brunch in these super easy salsa verde chilaquiles, baked with eggs cracked on top for added deliciousness.
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 1/4 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
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Heat oil in a large skillet over medium heat. Add onion and jalapeno; cook, stirring occasionally, until onion begins to brown, about 10 minutes. Transfer to a very large bowl. Add salsa, chicken, chips, olives, and cilantro. Toss to coat, breaking chips slightly. Transfer to a 9x13-inch baking dish.
3
Use the bottom of a custard or measuring cup to make 8 indentations in the chip mixture. Crack 1 egg into each indentation. Sprinkle eggs evenly with salt and black pepper.
4
Bake until eggs are set and tortilla chips are softened and browned at edges, 20 to 25 minutes. Sprinkle with cotija cheese, radishes, and avocado.