This brunch & Sunday football equals the perfect Sunday. Since we’re currently in the middle of the football slump, September can’t come soon enough. This dish will make you forget we have to wait six more months for our favorite sport to return. Don’t get me wrong, I love a basic breakfast sandwich or an easy bowl of fresh fruit, granola and greek yogurt, but nothing beats homemade brunch. Add in some fresh brewed coffee straight from the French press and you can’t help but be in a good mood. Be forewarned the serving size on this recipe is made to share, but also be forewarned that you’ll be fighting fork and fork over who gets the last bite of these chilaquiles. You could easily swap out the eggs for another protein and make these babies for dinner too.
2 large tomatoes, chopped
2 jalapeno peppers, seeded
1 cup organic vegetable broth
1/4 teaspoon salt
2 garlic cloves, peeled
1 tablespoon olive oil
1/4 cup chopped red onion
4 cups tortilla chips (about 40 chips)
6 large eggs
1 ripe avocado, peeled and sliced
6 slices of bacon, cooked and chopped
Place tomatoes and jalapeños in a blender. Add broth, salt, and garlic. Cover and process on high speed for 1 minute or until smooth; set aside.
Heat a 12-inch sauté pan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 2 minutes or until just tender, stirring occasionally. Add tomato mixture to pan. Bring to a simmer. Reduce heat to medium-low, and continue to simmer, uncovered, for 10 minutes, stirring occasionally.
Add chips to pan, and stir to coat with tomato mixture. Crack eggs, 1 at a time, over chips, evenly spacing them in a circle inside pan. Reduce heat to medium-low, cover, and cook for 5 to 7 minutes or until eggs are set but still runny in the centers. Remove pan from heat. Top with chopped bacon and arrange avocado slices over eggs. Serve immediately.