Name: Saucy Tortilla Chip Bowl (Chilaquiles) with Eggs, Cheese & Guacamole
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ heads butter (Boston) lettuce; 355 ml chicken or vegetable broth; 1 small bunch cilantro; 12 eggs; 1 ½ cups guacamole; 3 cups salsa; 1 ½ cups shredded cheese, Mexican blend; 3 tomatoes; 170 g tortilla chips; 3 medium zucchini squash; black pepper; extra virgin olive oil; salt

Saucy Tortilla Chip Bowl (Chilaquiles) with Eggs, Cheese & GuacamoleSaucy Tortilla Chip Bowl (Chilaquiles) with Eggs, Cheese & Guacamole — a 30-minute lunch recipe with 13 ingredients, serving 6.Ingredients

1 ½ heads butter (Boston) lettuce

355 ml chicken or vegetable broth

1 small bunch cilantro

12 eggs

1 ½ cups guacamole

3 cups salsa

1 ½ cups shredded cheese, Mexican blend

3 tomatoes

170 g tortilla chips

3 medium zucchini squash

black pepper

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Preheat a large pot over medium-high heat.

While the pot heats up, trim and halve zucchini lengthwise, then slice crosswise into into thin half-moons.

Once the pot is hot, add oil and swirl to coat the bottom. Add zucchini and cook, stirring occasionally, until softened, 4-5 minutes.

Meanwhile, chop lettuce crosswise into thin (shred-like) strips. Transfer to a large plate.

Small dice tomatoes. Add to the plate with the lettuce.

Shave cilantro leaves off the stems; discard stems and roughly chop the leaves. Add half to the pot. (Add remaining cilantro to the plate and set aside for serving.)

Add salsa and broth to the pot; stir to combine. Continue to cook, stirring occasionally, until the sauce is slightly thickened, 5-6 minutes.

Meanwhile, preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, gently crack eggs into the skillet and cook until the tops of the whites are set but the yolks are still runny, about 4 minutes. Remove from heat and season with salt and pepper.

When the sauce has thickened, add chips to the pot and turn to coat. Cook, stirring occasionally, until just starting to soften and warm through, 3-4 minutes. Remove from heat.

To serve, divide chips and sauce between bowls. Top with cheese, eggs, guacamole, tomato, lettuce, and reserved cilantro. Enjoy!

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