Caprese Salad

Caprese Salad

Caprese Salad

Ingredients

Servings : 4

• 3 cans (10 ounces each) diced tomatoes and chiles, such as mild Ro-Tel
• 1 tablespoon extra-virgin olive oil
• 2 large cloves garlic, minced (1 tablespoon)
• kosher salt and freshly ground pepper
• 4 cups thick tortilla chips (4 1/2 ounces)
• 4 large eggs
• 1/4 cup crumbled queso fresco, plus more for serving
• 1/4 cup fresh cilantro leaves

Method

1. Preheat oven to 400 degrees
2. In a food processor, puree 1 can tomatoes and chiles
3. Heat oil in a 9-inch heavy-bottomed skillet over medium-high
4. Add garlic and cook, stirring, until just golden, about 45 seconds
5. Add puree and remaining 2 cans tomatoes and chiles
6. Bring to a boil; cook, stirring occasionally, until liquid is slightly reduced, 5 minutes
7. Remove from heat
8. Season with salt and pepper
9. Stir in tortilla chips to coat, breaking some up
10. Make a well in sauce with the back of a large spoon; crack 1 egg into it
11. Repeat with remaining 3 eggs
12. Season eggs with salt and pepper
13. Transfer skillet to oven and bake until whites are set and yolks are just barely set, about 11 minutes
14. Top with cheese and cilantro; serve, with more cheese