Name: Verde Chilaquiles with Eggs
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Vegetable oil - 1 tablespoon; Thinly sliced red onion - 1 ½ cups; Jalapeno pepper, seeded and minced - 1; Salsa verde - 2 (16 ounce) jars; Shredded cooked skinless, boneless chicken breast - 1 pound; Tortilla chips - 1 (10 ounce) bag; Sliced black olives, drained - 1 (2.25 ounce) can; Chopped fresh cilantro - ¼ cup; Eggs - 8; Salt - 1 dash; Ground black pepper - 1 dash; Crumbled Cotija cheese - ½ cup; Radishes, sliced, or to taste - 4; Avocado, sliced, or to taste - 1

Ingredients for - Verde Chilaquiles with Eggs

1. Vegetable oil 1 tablespoon

2. Thinly sliced red onion 1 ½ cups

3. Jalapeno pepper, seeded and minced 1

4. Salsa verde 2 (16 ounce) jars

5. Shredded cooked skinless, boneless chicken breast 1 pound

6. Tortilla chips 1 (10 ounce) bag

7. Sliced black olives, drained 1 (2.25 ounce) can

8. Chopped fresh cilantro ¼ cup

9. Eggs 8

10. Salt 1 dash

11. Ground black pepper 1 dash

12. Crumbled Cotija cheese ½ cup

13. Radishes, sliced, or to taste 4

14. Avocado, sliced, or to taste 1

How to cook deliciously - Verde Chilaquiles with Eggs

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C).

2 . Stage

Heat oil in a large skillet over medium heat. Add onion and jalapeno; cook, stirring occasionally, until onion begins to brown, about 10 minutes. Transfer to a very large bowl. Add salsa, chicken, chips, olives, and cilantro. Toss to coat, breaking chips slightly. Transfer to a 9x13-inch baking dish.

3 . Stage

Use the bottom of a custard or measuring cup to make 8 indentations in the chip mixture. Crack 1 egg into each indentation. Sprinkle eggs evenly with salt and black pepper.

4 . Stage

Bake until eggs are set and tortilla chips are softened and browned at edges, 20 to 25 minutes. Sprinkle with cotija cheese, radishes, and avocado.