Chilaquiles Egg Bake

Serves 6-8

  • 1 small onion, sliced thin
  • 1 Tablespoon oil
  • ½ bag tri-color tortilla chips (about 5 cups)
  • 14 ounces canned tomatoes
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • ½ lime
  • 6 eggs
  • 1 ½ cups milk
  • 1 can black beans, drained (about 15.5 ounces)
  • 1 cup sour cream

Garnish

  • 1/4 chopped cilantro
  • 1/2 line cut into wedges

Directions

  • Heat oven to 350 and grease a 9in square baking dish
  • Sauté the onions in the oil until lightly brown.
  • Add the tomatoes, salt, spices and the juice from the lime; simmer for a few minutes.
  • Add the chips and toss with the sauce until they start to soften a little bit.
  • Pour into the prepared baking dish and cover with the beans.
  • Bake for 10 minutes.
  • Remove from the oven; beat the eggs with the milk and gently pour over the beans without disturbing them.  Return to the oven and bake for an additional 35-40 minutes, until a knife inserted in the middle comes out clean.
  • Add small dollops of sour cream on top and place under a broiler until the eggs and sour cream start to brown around the edges.
  • Garnish with lime wedges and chopped cilantro

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