Chilaquiles with Fried Eggs
- 7 dried guajillo or New Mexico chiles
- 1 28-ounce can whole tomatoes, drained
- 1 medium white onion, chopped (1 1/2 cups)
- 5 garlic cloves, chopped
- 1 jalapeño, with seeds, chopped
- 1/8 teaspoon smoked or Hungarian sweet paprika
- 2 tablespoons vegetable oil
- 2 teaspoons honey
- Kosher salt, freshly ground pepper
- Vegetable oil (for frying)
- 9 6-inch corn tortillas, quartered, or 36 large tortilla chips
- Kosher salt
- 1 cup (4 ounces) crumbled queso fresco or mild feta
- 1 cup (4 ounces) shredded Monterey Jack
- 4 large eggs
- Finely chopped white onion
- Thinly sliced radishes
- Chopped fresh cilantro
- Lime wedges
- This recipe is gluten-free
- Produce
- Cilantro, fresh (1)
- Guajillo or new mexico chiles, dried (7)
- Jalapeno (1)
- Lime, wedges (1)
- Radishes (1)
- Tomatoes, whole (1 28-ounce can)
- White onion (1)
- White onion, chopped (1 1/2 cups), medium (1)
- Cooking & Baking
- Garlic cloves (5)
- Honey (2 teaspoons)
- Kosher salt (2)
- Smoked or hungarian sweet paprika (1/8 teaspoon)
- Vegetable oil (2 tablespoons)
- Vegetable oil (1)
- Bread & Baked Goods
- 6-inch corn tortillas (9)
- Dairy
- Monterey jack (1 cup)
- Queso fresco or mild feta (1 cup)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published February 23, 2012 (11 months ago).
44 people saved this recipe.
