This breakfast is fantastic, looks like it took 2 hours to make (takes about 15 except for the sauce), easy to do, and only raised my blood sugar 12 points.
Basically, you're making a protein packed layer cake with eggs, salsa, and homemade tortilla chips. The sauce takes a bit of time, about a half hour, but you can make it ahead of time and make extra to freeze for another time.
INGREDIENTS (one serving, double for two, triple for three, etc.)
Sauce (enough for about 6 servings)
6 medium sized tomatillos, with the dry wrapping peeled off
2 medium jalapeño peppers
1 teaspoon minced garlic
1/2 teaspoon salt
The rest...
2 eggs
Cotija cheese (shredded) - or parmesan if it is not available to you
Mexican (or other Latin American - we use Salvadoran) heavy cream (crema).
4 small corn tortillas
3 tablespoons olive oil
Making the Sauce
Fill a sauce pan 1/2 -2/3 with water and put the tomatillos in. Boil for 10 minutes. Put the tomatillos, jalapeños, garlic, salt, and one cup of the water the tomatillos were cooked in into a blender and blend on low just until everything is chopped up and mixed well...you don't need to puree.
Strain the results...you want to lose the water but keep the solids. Put the resulting salsa in a bowl and reserve for later.
The Chilaquiles
Cut up the tortillas into eights. In a large skillet, heat up the olive oil. Fry the tortilla pieces in the oil for 2-3 minutes. Remove and put in a paper towel to soak up the excess oil.
Drain the excess oil from the pan, cook your eggs to your preferred style in the same pan.
Put the chips onto a plate. Ladel a couple of spoonfuls of sauce on the chips. Place the eggs on top of that. Ladel more sauce on top of the eggs. Sprinkle the top of that with the shredded cheese. Put a teaspoonful of cream on top and you're ready to eat.
(If you'd like to make it with red sauce, we posted a recipe for that on our gardening blog, The Cheapskate Urban Gardener, last year)
Darryl
Copyright 2016 - Darryl Musick
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