Skillet Chilaquiles (GF, DF)

If having chips for breakfast is wrong, I don’t want be right!

Matt basically has the same thing for breakfast every single morning: eggs. Eggs being something he consumes EVERY single day, I always make sure we’re buying quality-sourced organic free range eggs from chickens that are treated with care from Chino Valley Ranchers! Chino Valley’s hens have been treated with respect & care since the company started three generations ago, which says a lot about their mission & their family as a whole.

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These chilaquiles are such a fun break from your everyday breakfast. Perfect for a brunch with friends, sharing, or eating all to yourself!

serves 1-2

ingredients

3 cups of organic thick corn tortilla chips

1/2 an onion, diced

1 tbsp avocado oil

2 cups fresh red salsa

1 tbsp chipotle pepper paste

1 Chino Valley Ranchers organic free-range egg

Half an avocado

2 tbsp cilantro, chopped

1 green onion, chopped

1/4 pink salt

Pinch of pepper

method:

Preheat oven to 400.

In a 6.5 inch cast iron skillet sauté onions in avocado oil over medium-high heat until starting to become translucent.

Stir in your chipotle pepper paste + salsa & simmer for 3-5 minutes.

Slowly fold in your tortilla chips to the skillet. Making sure to cover each chip with the sauce.

Make a small well in the middle of the skillet & crack your egg into it. Cover skillet with foil & place in the oven for 5 minutes. Remove foil & cook for another 3-5 minutes or until yolk is set to your liking.

Take skillet out of the oven & garnish with avocado, cilantro & green onions. Enjoy!