recipe adapted from Real Simple

serves 2-3

  • 1/2 cup vegetable oil
  • 6  6-inch corn tortillas, cut into wedges
  • cup red enchilada sauce
  • 2 eggs
  • 1/4 cup crumbled feta
  • 1/4 small white onion, chopped
  • 1/4 cup fresh cilantro leaves
  • 1/2 avocado, chopped for serving

Heat the oil in a large skillet over medium-high heat and fry the tortillas until crisp, 3 to 4 minutes; drain and transfer to a paper towel-lined plate.

Wipe the skillet clean and warm the enchilada sauce and ¼ cup water over medium heat.

Add the crisped tortillas to the skillet and cook until most of the sauce is absorbed, 5 to 6 minutes.

In another small pan, fry two eggs in a glug of oil until whites have been set.

Top chilaquiles with fried eggs, feta, onion, cilantro and hot sauce if you please.