An even easier version of Chilaquiles, this one is from Smitten Kitchen and is also very, very flexible. Fry or bake the tortillas, sturdy store bought ones could also work! Add vegetables, sausage or any other tasty bits that you can come up with, change up the sauce – all you really need are crispy tortillas, a good sauce, eggs and cheese and you’re set – enjoy!
12, 6-inch corn tortillas, cut into bite sized pieces or strips – fried or sprayed with a bit of oil and baked for about 10 minutes at 350
1 to 2 c. red enchilada sauce (or garlic tomato sauce)
1 can (398 mL) black beans, drained and rinsed
~2 c. grated cheddar or a combo of your favorites
6 to 8 eggs
kosher salt and freshly ground pepper
For serving – chopped green onion, avocado slices, salsa, sour cream, more cheese, hot sauce
Spray a deep 9 x 13 casserole (like a lasagna pan) and preheat the oven to 375. Layer a quarter of the chips evenly across the bottom, followed by a quarter of the sauce, beans and cheese. Repeat 3 times, perfection is not required, then bake for 15 minutes.
Remember that the pan is hot and carefully use a spoon to wiggle 6 to 8 equally spaced ‘egg holes’ into the casserole, crack a single egg in each, season all with salt and pepper and then bake again until the whites of the eggs are opaque, but not quite set. Remove from the oven and allow the goodness to rest for about 10 minutes – then the whites will be cooked through but the yolks should still be runny!
Dish up and garnish as you wish, this is delightful for any meal!