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Verde Chilaquiles with Eggs

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Verde Chilaquiles with Eggs



Ingredients :

  • 1 tablespoon vegetable oil
  • 1 ½ cups thinly sliced red onion
  • 1 jalapeno pepper
  • seeded and minced
  • 2 (16 ounce) jars salsa verde
  • 1 pound shredded cooked skinless
  • boneless chicken breast
  • 1 (10 ounce) bag tortilla chips
  • 1 (2.25 ounce) can sliced black olives
  • drained
  • ¼ cup chopped fresh cilantro
  • 8 eggs
  • 1 dash salt
  • 1 dash ground black pepper
  • ½ cup crumbled cotija cheese
  • 4 radishes
  • sliced
  • or to taste
  • 1 avocado
  • sliced
  • or to taste
  • Methods :

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat oil in a large skillet over medium heat. Add onion and jalapeno; cook, stirring occasionally, until onion begins to brown, about 10 minutes. Transfer to a very large bowl. Add salsa, chicken, chips, olives, and cilantro. Toss to coat, breaking chips slightly. Transfer to a 9×13-inch baking dish.
  • Use the bottom of a custard or measuring cup to make 8 indentations in the chip mixture. Crack 1 egg into each indentation. Sprinkle eggs evenly with salt and black pepper.
  • Bake until eggs are set and tortilla chips are softened and browned at edges, 20 to 25 minutes. Sprinkle with cotija cheese, radishes, and avocado.
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