If you’ve been following my blog awhile, you’ll know that I am somewhat breakfast challenged. It’s not that I don’t have enough ideas, it’s more that my family has such diverse tastes when it comes to breakfast tastes and the fact that mornings can be sometimes be pretty hectic as everyone has to leave on a different schedule. But on the weekends, I like to experiment more and this recipe for Simple Skillet Chilaquiles is actually a recipe I got from my brother-in-law years ago. Actually, it’s more like he’s been making it for years but I finally took the time to watch him and write down the recipe since he often makes things up as he goes along (he’s a great cook, by the way!)
Whenever we are visiting my husband’s extended family and my brother-in-law is around, he’s often the one in charge of breakfast because he’s an early riser. I’m always excited when these Chilaquiles are on the menu because they are really one of my favorites!
And I’m not really sure why it took me so long to start making these myself because they really are SO easy to make. The combination of flavors is so delicious with just a little bit of kick!
Now on to the recipe:
Simple Skillet Chilaquiles
- 1 tablespoon olive oil
- 1 cup yellow onion chopped
- 3 cloves garlic minced
- 28 ounces petite diced tomatoes from can--drained
- 2 chipotle peppers from 4 oz can, chopped (save remaining peppers for future use)
- 6 yellow corn tortillas or white corn tortillas, your preference
- 4 large eggs
- 1 avocado ripened and sliced into about ¼ inch slices
- ¼ cup fresh cilantro
- In small bowl, combine tomatoes and peppers. Set aside.
- In large skillet, sauté olive oil, onion and garlic until onion is tender.
- Add tomato mixture to skillet. Simmer until thickened, about 10 minutes.
- Meanwhile, preheat oven to 350°. On large baking pan, bake tortillas for about 2-3 minutes until slightly crispy. (I have also been known to bake them directly on the oven racks!) Remove from baking pan and cool just enough so that you can slice them into ½-inch strips.
- In a separate pan, fry eggs to desired doneness (I like them just until overeasy when the yolk is still a little runny).
- To plate and serve, layer in this order: ¼ baked tortilla strips, ¼ tomato mixture, egg, ¼ avocado slices and cilantro leaves. Serve and enjoy!
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
What’s even better about these Simple Skillet Chilaquiles is that my whole family loves this dish so I’ve finally got a breakfast that everyone enjoys. You can even make the tomato mixture and bake the tortillas ahead of time and just do the assembling part on the day you plan to serve them. That means these can pretty easily be added to a busy weekday morning, since all you’re doing is cooking the egg and assembling everything.
I hope you’ll give them a try soon too!
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