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Ingredients
- 2 large tomatoes, chopped
- 2 jalapeño peppers, seeded
- 1 cup organic vegetable broth
- 1/4 teaspoon salt
- 2 garlic cloves, peeled
- 1 tablespoon olive oil
- 1/4 cup chopped red onion
- 4 cups tortilla chips (about 40 chips)
- 6 large eggs
- 1 ripe avocado, peeled and sliced
- 1/4 cup light sour cream
- 1 tablespoon finely chopped fresh cilantro
Details
Servings 6
Adapted from myrecipes.com
Preparation
Step 1
1. Place tomatoes and jalapeños in a blender. Add broth, salt, and garlic. Cover and process on high speed for 1 minute or until smooth; set aside.
2. Heat a 12-inch sauté pan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 2 minutes or until just tender, stirring occasionally. Add tomato mixture to pan. Bring to a simmer. Reduce heat to medium-low, and continue to simmer, uncovered, for 10 minutes, stirring occasionally.
3. Add chips to pan, and stir to coat with tomato mixture. Crack eggs, 1 at a time, over chips, evenly spacing them in a circle inside pan. Reduce heat to medium-low, cover, and cook for 5 to 7 minutes or until eggs are set but still runny in the centers. Remove pan from heat. Arrange avocado slices over eggs. Top with dollops of sour cream and a sprinkle of cilantro. Serve immediately.
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