Working in education makes for certain expected cycles throughout the year. There’s the beginning of the school year, where fresh off the summer you feel energized and ready to take on anything. There’s getting to winter break and recounting to family members that you only got sick twice that fall semester (not counting the month-long sinus infection) instead of the three times from the previous year, and sleeping in for two weeks straight seems like the best Christmas present ever.
There’s the spring semester, where, once again, the weather is nice, the sun is out, and there is a revival of energy and spirit as the “lasts” of the academic year start falling into place.
And then, there is May.
May is a flurry of activities, responsibilities, celebrations, and final checklists. With both my husband and myself working in schools, a real meal at dinner time is pretty remarkable. If April was any indicator, we’re in for a lot of cereal.
And chilaquiles. Chilaquiles are a Mexican dish typically made from fried corn tortillas, cooked with red or green salsa, and topped with cheese. A perfectly easy way to use up leftovers (Cinco de Mayo) with as many or as little toppings and sides as you wish.
This version, topped with fried eggs, makes for a hearty, savory breakfast or a simple and satisfying breakfast-for-dinner situation. By using store-bought tortilla chips and salsa verde, it comes together in no time.
- Chilaquiles Verdes:
- 1 tablespoon olive oil
- ½ large yellow onion, diced
- 2 teaspoons minced garlic
- 1-16 ounce jar salsa verde
- 11/2 cups vegetable or chicken broth
- 1-12 ounce bag corn tortilla chips
- 4 fried eggs
- ¼-1/3 cup crumbled feta cheese or queso fresco
- 1 avocado, sliced or diced
- 1-2 radishes, sliced
- ¼ cup chopped cilantro
- In a large cast-iron skillet, heat the oil. Add the diced onion, reserving some for garnish later. Cook over medium heat until tender. Add garlic, stirring, until fragrant, about 1 minute.
- Add the salsa verde, stirring, followed by the broth. Bring to a simmer and allow to simmer for about 5 minutes until salsa thickens. (This is the best time to fry up your eggs in another pan).
- Season with salt and pepper and remove from heat. Add tortilla chips to skillet and gently stir until all chips are coated. Top chilaquiles with cheese, avocado, radishes, onions, and cilantro. Serve chilaquiles on plates and top with fried eggs.