Chilaquiles and Eggs

Chilaquiles and Eggsjpeg


  • 2 cups Bella Sol Gourmet Salsa
  • 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 Bella Sol Tortilla Chips (any flavor about 40 chips)
  • 6 large eggs
  • 1 ripe avocado, peeled and sliced
  • 1/4 cup Queso Fresco
  • 1 tablespoon finely chopped fresh cilantro


  1. Place salsa, broth, salt, and garlic in a blender, 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.
  3. Add onion; sauté 2 minutes or until just tender, stirring occasionally.
  4. Add tomato mixture to pan.
  5. Bring to a simmer, reducing heat to medium-low, and continue to simmer, uncovered, for 10 minutes, stirring occasionally.
  6. Add chips to pan, and stir to coat with tomato mixture.
  7. Crack eggs, 1 at a time, over chips, evenly spacing them in a circle inside pan.
  8. Reduce heat to medium-low, cover, and cook for 5 to 7 minutes or until eggs are set but still runny in the centers.
  9. Remove pan from heat.
  10. Top a sprinkle of cilantro and Queso Fresco crumbles.
  11. Serve immediately.