David Bonom and Marge Perry
This addictive dish hails from Mexico, where it—like so many favorite dishes from around the world—was created as a way to use up leftovers. Part of its charm is its messy look—and it can be delightfully messy to eat, too.
2 tablespoons canola oil
1 1/4 cups chopped white onion, divided
3 garlic cloves, minced
1 jalapeño pepper, seeded and finely chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground chipotle pepper
2 (14.5-ounce) cans diced tomatoes
1/2 cup reduced sodium chicken broth
2 tablespoons chopped fresh cilantro, divided
5 ounces yellow tortilla chips
1 tablespoon butter
4 large eggs
1/2 cup queso fresco (optional)
ANOLON 5-Quart Covered Saute with Helper Handle
Our Cookware Pick:
Heat the oil in a large skillet over medium-high heat. Add 1 cup of the onion, garlic, and jalapeño and cook, stirring occasionally, until lightly browned, about 5-6 minutes. Stir in the oregano, cumin, and ground chipotle and cook 30 seconds. Add the tomatoes and cook until slightly thickened, about 6-7 minutes. Remove from the heat and stir in the broth. Cool 5 minutes and puree in a blender.
Return tomato mixture to the skillet and warm over medium heat. Remove from the heat and stir in 1 tablespoon of the cilantro and gently stir in chips to coat with sauce.
Meanwhile, melt the butter in a large nonstick skillet over medium heat. Add the eggs, cover skillet and cook until whites are set and yolks are set but still slightly runny, about 4-5 minutes.
Divide tortilla chip mixture among 4 plates and top each with 1 egg. Garnish with remaining 1/4 cup onion, 1 tablespoon cilantro, and cheese if using.
Corn chips absorb a savory, somewhat spicy sauce made from well-seasoned, pureed tomatoes and are topped with poached eggs. Perfect for brunch with friends!