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