Eggs Chilaquiles
Charred Pineapple
Ingredients
- ¾ cup chopped onion
- 1 Tbsp olive oil
- 1 (8-oz) pouch mild red chile enchilada sauce
- ½ pint grape tomatoes, halved
- ¾ cup shredded colby-Jack cheese
- ½ (6-oz) pkg multigrain tortilla chips
- 3 large eggs
- 1 avocado, sliced
- 2 Tbsp chopped fresh cilantro
Instructions
- Cook onion in hot oil in a medium-size 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, cheese, and chips.
- Make 3 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) container pineapple chunks
- 1½ Tbsp butter, melted
- 1½ Tbsp organic brown sugar
Side Dish Instructions
- Preheat oven to 450°F. Toss together all ingredients on a rimmed baking sheet; spread in a single layer. Roast 8 to 10 minutes or until pineapple is charred.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
538
|
124
|
662
|
| Fat (g) | 34 | 6 | 40 |
| Sat. Fat (g) | 11 | 4 | 15 |
| Protein (g) | 17 | 1 | 18 |
| Carb (g) | 38 | 19 | 57 |
| Fiber (g) | 8 | 1 | 9 |
| Sodium (mg) | 898 | 49 | 947 |
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