I’m all for putting an egg on pretty much anything no matter what it is or the time of day. It’s my way of turning what could be considered just a side into the main meal. Eggs are my weeknight solution when I’m out of ideas of what to cook. These chilaquiles for one were kind of selfish. Yes, I could have used a big skillet to feed a crowd, but there are so many more moments when a small, solo-sized dish is all you need.
Chilaquiles are a traditional Mexican dish typically for breakfast or brunch, but I usually eat them for dinner. They are a great way to use up the last tortilla chips at the bottom of the bag. A can of diced tomatoes & chiles served as the spicy sauce for the chips and beans. I cracked an egg on top before sliding the skillet into the oven. The chips were crispy at the edges, but wonderfully soft and almost polenta-like at their sauciest.
Chilaquiles for One
Loosely adapted from Martha Stewart Living March 2017
1-10 ounce can diced tomatoes & chiles
1 teaspoon olive oil
1 garlic clove, minced
1/4 teaspoon kosher salt plus more for serving
1/4 teaspoon black pepper plus more for serving
1/2 cup cooked beans (such as black, pinto, kidney)
2 handfuls tortilla chips
1 large egg
1 tablespoon mined red onions
1 radish sliced
1 tablespoon chopped cilantro plus whole leaves
1 tablespoon crumbled queso fresco
Preheat the oven to 400 degrees F.
Puree half the diced tomatoes and chiles in a food processor or blender. In a small oven-proof skillet, heat the olive oil over medium high heat. Add the garlic, cooking until fragrant, about 1 minute. Add the puree and remaining tomatoes and chiles, salt and pepper. Bring to a boil and reduce the heat to simmer for a few minutes to let it thicken slightly. Stir in the beans followed by the tortilla chips, coating in the tomato mixture.
Crack an egg into the skillet and bake for 11-13 minutes until the egg white is opaque and the yolk is just set. Top with onions, radishes, cilantro, queso fresco, salt and pepper before serving.