Hearty Mexican Breakfast Chilaquiles with Avocado Crema

Ingredients

• 8 pieces corn tortillas, cut into triangles
• 1 cup vegetable oil
• 1 cup red enchilada sauce
• 4 large eggs
• 1 cup shredded cheese
• 1 cup sliced red onion
• 1 cup cilantro, chopped

• 1 large avocado, peeled and pitted
• 1 cup sour cream
• 1 tablespoon lime juice, freshly squeezed
• 1 teaspoon salt

Method

1. 01
   Heat the vegetable oil in a large skillet over medium heat. Once hot, add the tortilla triangles in batches and fry until golden and crispy. Remove and drain on paper towels.
2. 02
   In the same skillet, remove excess oil, leaving about 1 tablespoon. Add the red enchilada sauce and bring to a gentle simmer.
3. 03
   Gently fold in the fried tortilla chips, making sure they are well-coated with the sauce. Allow to cook for 2-3 minutes until the chips are slightly softened.
4. 04
   In a separate pan, fry the eggs sunny-side up or to your preference.
5. 05
   To prepare the avocado crema, blend the avocado, sour cream, lime juice, and salt until smooth and creamy.
6. 06
   Serve the chilaquiles on plates, topped with a fried egg, shredded cheese, red onion slices, and chopped cilantro.
7. 07
   Drizzle the avocado crema over the chilaquiles and serve immediately.