Eggs Chilaquiles
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Ingredients
- ¾ cup chopped onion
- ½ Tbsp olive oil
- 1 (8-oz) pouch mild red chile enchilada sauce
- ½ pint grape tomatoes, halved
- ½ (6-oz) pkg multigrain tortilla chips, slightly broken
- 4 large eggs
- 1 avocado, sliced
- Chopped fresh cilantro (optional)
Instructions
- Cook onion in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until tender. Add enchilada sauce; cover and cook 3 to 4 minutes or until simmering. Stir in tomatoes and chips.
- Make 4 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, if desired, cilantro.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
314
|
314
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 10 | 10 |
| Carb (g) | 28 | 28 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 556 | 556 |
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