Eggs Chilaquiles
Jicama-Mango Toss
Ingredients
- 1 (8-oz) pkg chopped onions (about 1½ cups)
- 1 Tbsp olive oil
- 2 (8-oz) pouches mild red chile enchilada sauce (such as Frontera)
- 1 pint grape tomatoes, halved
- 1 (6-oz) pkg multigrain tortilla chips, slightly broken
- 6 large eggs
- 2 avocados, sliced
- ¼ cup chopped fresh cilantro
Instructions
- Cook onions in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until tender. Add enchilada sauce; cover and cook 5 to 6 minutes or until simmering. Stir in tomatoes and chips.
- Make 6 indentations in tomato mixture using a spoon. Crack eggs into indentations. Cover and cook 8 to 10 minutes or until eggs are cooked to desired doneness. Top with avocado and cilantro.
Side Dish Ingredients
- 1 (10-oz) pkg mango spears
- 1 jicama, peeled and cut into sticks
- ½ cup thinly sliced red onion
- ¼ cup chopped fresh cilantro
- 2 Tbsp fresh lime juice
Side Dish Instructions
- Gently toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
414
|
93
|
507
|
| Fat (g) | 25 | 0 | 25 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 11 | 2 | 13 |
| Carb (g) | 38 | 22 | 60 |
| Fiber (g) | 8 | 7 | 15 |
| Sodium (mg) | 709 | 6 | 715 |
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