Chilaquiles style eggs

Take the husks off of the tomatillos and discard. Rinse the tomatillos under warm water and rub off the sticky film. Place in a pot and cover with cold water. Bring to a boil and simmer until dark green but NOT split. Drain carefully as to not break the tomatillos and lose their precious juice. Transfer to a blender.

Add to the blender the jalapeno, onion, salt, cilantro, and cumin, to the blender. Puree until combined but slightly chunky.

In a large skillet over med heat add the salsa and bring to a boil. Add the chips to the salsa and simmer and stir until the chips start to soften. Transfer to a serving dish.

In a medium size non-stick skillet over medium heat melt the butter. Crack in four eggs. Sprinkle with a touch of salt. Cover the pan and cook until eggs are to desired doneness. Place eggs on top of plated chips.

Garnish with chopped cilantro and grated cotija cheese. Serve.

You can skip making the salsa and use your favorite jarred salsa (green or red).

Serves 2

Qty Measure Ingredient
1 Pound tomatillos (about 8)
1 Each jalapeno pepper (or Serrano)
1 Cup white onion, peeled and cut into large pieces
1 Teaspoon Salt
1/2 Cup fresh cilantro
1/2 Teaspoon cumin, ground
4 Cup corn tortilla chips, thick, firm
1 Teaspoon butter
4 Each eggs
1/4 Cup cotija cheese or Feta cheese
1/3 Cup fresh cilantro, wash and rough chop.

Variations: I like it spicy! Use half the chile for a less spicy version. Garnish with avocado.

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