Transform leftovers from taco night into this brunch favorite from Dietitian Debbie Dishes. Corn tortillas, squash, onions and jalapeños are simmered in salsa, then topped off with eggs and a sprinkle of cheese. Even better, it’s a one-pan dish for easy cleanup so you can get on with your day.
Skillet Chilaquiles with Eggs
- 1 tablespoon olive oil
- 1/3 cup red onion, chopped
- 1/4 jalapeño, chopped
- 2 small summer squash, thinly sliced
- 2 cloves garlic, minced
- 1/8 teaspoon salt
- 1/3 cup salsa
- 1 (14 ounce) can enchilada sauce
- 10 corn tortillas, quartered
- 1/2 cup shredded cheddar cheese
- 4 eggs
- Toppings (optional)
- Sliced jalapeno
- Ground black pepper
- Cilantro, chopped
Preheat oven to 350°F.
Add olive oil to an oven-safe skillet and set over medium-high heat for one minute. Stir in the onion, jalapeño and squash. Cook for 10 minutes or until squash has started to soften.
Stir in the garlic, salt, salsa and enchilada sauce. Stir well to combine and cook for another 1–2 minutes.
Add quartered tortillas and stir to coat in sauce. Bring to a simmer and turn off the heat. Sprinkle with cheddar cheese.
Use a wooden spoon to create 4 wells in the mixture. Break 1 egg into each well.
Transfer skillet to the oven and bake for 15–18 minutes or until eggs whites are set but the yolks are still soft. Top with avocado, black pepper, cilantro and jalapeño slices to serve.
Serves: 4 | Serving Size: 1/4 of recipe
Per serving: Calories: 317; Total Fat: 15g; Saturated Fat: 4g; Monounsaturated Fat: 4g; Cholesterol: 197mg; Sodium: 665mg; Carbohydrate: 35g; Dietary Fiber: 6g; Sugar: 6g; Protein: 12g
Nutrition Bonus: Potassium: 241mg; Iron: 14%; Vitamin A: 21%; Vitamin C: 21%; Calcium: 14%