I wasn't sure what to call this dish. It was inspired by this post from Not Eating Out in New York, after I had thrown a small party several months ago and had leftover tortilla chips. And since Cathy called them Chilaquiles, I figured then that's what I would call them. But this morning, I did a thorough study on Wikipedia, and found that chilaquiles are frequently confused for Tex-Mex migas. After after reading this recipe on chilaquiles, and this one on migas, I concluded that my version is most like chilaquiles, which what I will call them. But really what I have is nachos with eggs. But they're tasty. And an easy, unfussy breakfast to make when you haven't your morning coffee yet.
Chilaquiles (or nachos with eggs, if you are a purist)
Ingredients
One handful of broken tortilla chips
1 egg
Black beans
Salsa
Shredded cheddar cheese
Sour cream
Fresh herbs for garnish, such as parsley, cilantro, green onions or chives
Other recommended garnishes (not pictured here)
Guacamole
Chopped onions
Corn
A few drops of hot sauce
Method
Pre-heat oven at 375 degrees. Sprinkle a layer of chips in a small baking dish. Cook the egg, how ever you like to make them. I made scrambled, but you could make a fried egg over easy, medium, or hard, or even a poached egg would work. Lay the egg on top of the chips. Sprinkle salsa, black beans, and top with cheddar cheese. Bake in the oven for about 6-8 minutes, until the cheese is melted. Carefully remove the dish out of the oven and garnish with fresh herbs (I used parsley), a dollop of sour cream, and any other garnishes you like. Makes one serving.
1 comment:
I ate migas for breakfast most Sundays as a kid. It's one of my favorites.
I agree that you have nachos with egg on top. In both chilaquiles and migas, the tortilla pieces are all mixed in, and there's more eggs than any other ingredient.
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