Imagine biting into golden eggs, topped with a spicy tomato broth, and paired with crispy chips. This dish is perfect for any occasion, whether you’re serving breakfast, brunch, or a light dinner. With just a handful of ingredients and a few easy steps, you can create a meal that feels both comforting and indulgent.
Don’t miss out on the opportunity to impress your family and friends with this flavor-packed recipe. It’s time to make mealtime a little more exciting and a lot more delicious!
Recipe Ingredients: Chilaquiles with Scrambled Eggs
Get ready to dive into the vibrant world of Chilaquiles with Scrambled Eggs! This dish is not only a feast for the taste buds but also incredibly simple to prepare. Here’s what you’ll need to create this delightful recipe, perfectly translated into English with the ingredient quantities converted to the U.S. measurement system:
- 3 ripe tomatoes: Fresh tomatoes bring a burst of flavor and a rich color to your dish. Look for plump, juicy varieties for the best taste.
- 5 eggs: These will be the star of your scrambled topping, adding a creamy texture that perfectly complements the crispy tortilla chips.
- 1/2 onion: Adding half an onion enhances the flavor profile, giving your dish a savory depth. Opt for a yellow or white onion for the best results.
- 1/2 clove of garlic or 1 teaspoon of garlic powder: Garlic adds a wonderful aroma and a hint of zest, elevating your chilaquiles to a whole new level.
- 1 bag of tortilla chips (about 10 ounces): Choose your favorite brand or even make your own for a fresh crunch that contrasts beautifully with the soft eggs and sauce.
- 3.5 ounces shredded Manchego cheese (or your preferred cheese): This melty, flavorful cheese adds richness and a delightful creaminess that will have everyone reaching for seconds.
- 1.5 cups water: This will be used to create the delicious broth that ties all the flavors together.
- Salt and pepper to taste: Essential seasonings that enhance every ingredient, ensuring that your chilaquiles are perfectly balanced.
With these ingredients in hand, you’re on your way to creating a mouthwatering meal that’s sure to impress family and friends alike. Prepare to enjoy a dish that not only warms the soul but also brings a taste of Mexico right to your kitchen!
Instructions: How to Make Chilaquiles with Scrambled Eggs
Creating Chilaquiles with Scrambled Eggs is not just a cooking process; it’s an experience filled with rich aromas and delightful flavors. Follow these simple yet effective instructions to craft a dish that will impress your family and friends!
- Prepare the Tomatoes and Onion: Start by cutting the ripe tomatoes and half an onion into small pieces. The key here is to use a hot comal or skillet, which will help to intensify the flavors. Toast the tomatoes and onion until the skin of the tomatoes begins to char. This step is crucial as the burnt skin will separate easily from the tomatoes, enhancing the overall texture and flavor of the dish. Once toasted, carefully remove the skin from each piece of tomato to reveal the juicy goodness inside.
- Blend the Mixture: In a blender, combine the toasted tomatoes, onion, garlic, salt, pepper, and 1.5 cups of water. This combination creates a vibrant base for your dish. Blend everything together until smooth, ensuring that all the flavors are well incorporated. The result will be a delicious tomato broth that serves as the foundation for your chilaquiles.
- Cook the Tomato Broth: Pour the blended mixture into a pot with a little oil and let it simmer. It’s essential to cook the broth without boiling for about 15 minutes. This gentle cooking process allows the flavors to meld together beautifully, creating a rich and aromatic sauce that will elevate your chilaquiles.
- Scramble the Eggs: While the broth is cooking, take a deep bowl and crack in the 5 eggs. Whisk them vigorously until they’re well combined and slightly frothy. In a separate skillet, heat some oil and pour in the beaten eggs. Scramble them until they achieve a golden brown hue, creating a fluffy and delicious topping for your chilaquiles.
- Assemble the Dish: Now comes the fun part! Serve the tortilla chips in a deep plate, creating a delightful bed for the rest of the ingredients. Top the chips generously with your fluffy scrambled eggs, and then ladle the tomato broth over the top to your liking. To finish off this mouthwatering dish, sprinkle with shredded cheese, allowing it to melt slightly for an added layer of flavor.
By following these steps, you’ll create a plate of Chilaquiles with Scrambled Eggs that’s bursting with flavor and sure to become a favorite in your household. Enjoy every bite of this comforting and satisfying meal!
Irresistible Chilaquiles with Scrambled Eggs: A Mexican Breakfast Classic Ready in 15 Minutes!
Imagine biting into golden eggs, topped with a spicy tomato broth, and paired with crispy chips. This dish is perfect for any occasion, whether you're serving breakfast, brunch, or a light dinner. With just a handful of ingredients and a few easy steps, you can create a meal that feels both comforting and indulgent.
Ingredients
Instructions
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Cut the tomatoes and onion into pieces and place them on a hot comal or skillet. Toast them until the skin of the tomatoes begins to burn. This skin will separate from the tomato. Remove it completely from each piece of tomato.
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In a blender, combine the tomatoes, onion, garlic, salt, pepper, and water. Blend everything together and pour the resulting broth into a pot with a little oil. Let the tomato broth cook without boiling for about 15 minutes.
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In a deep bowl, crack the eggs and whisk them. Heat a skillet with oil, pour in the beaten eggs, and scramble them until golden brown.
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Serve the tortilla chips in a deep plate, top with scrambled eggs, and ladle in the tomato broth to taste. Finish with shredded cheese.
Note
Best Season for Cooking the Recipe: Year-round (fresh tomatoes are best in summer, but canned or other varieties can be used anytime)
