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