Spicy Red Chilaquiles

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Sometimes the least complex dishes tend to be the tastiest.  A few simple, delicious ingredients is all it takes to make a great dish packed with flavor come to life.

Chilaquiles are a breakfast staple.  Smothered tortillas and eggs topped with cheese make for a scrumptious and hearty meal.  Sometimes a tangy green sauce is used but this time I am using a quick red tomato and chipotle sauce to soak the crispy tortillas in.

This recipe has a few variations to the standard chilaquiles known and loved.  Usually a mild tomato sauce is prepared but this one calls for a quick, spicy tomato sauce to drench the tortillas in.  Instead of scrambling the eggs I decided to poach them then nestle them on top of a bed of tomatoey tortillas.  A little fresh cheese on top to brighten the flavors and there you go-simple and tasty.

WHAT YOU NEED:

– 1 14.5 oz. can of diced tomatoes;
– 2-3 cloves of garlic;
– ¼ onion, chopped;
-1 chipotle in adobo, finely chopped;
-2 teaspoons of tomato sauce (El Pato tomato sauce if you need an extra kick);
– ½ teaspoon of cumin;
-1 teaspoon of oregano;
– ¼ teaspoon of sugar;
-10-12 tortillas;
– ½ onion, thinly sliced;
-queso fresco;
-4 eggs;
– oil;
– salt;

WHAT YOU DO:

In a small sauté pan heat oil on medium heat.  Add onions and sauté until translucent.  Add garlic and sauté another minute or until fragrant.  Add chipotle, tomato sauce and tomatoes. Stir to combine.  Sprinkle in cumin, salt, sugar and oregano.

first sauce

Turn off heat and pour mixture into blender.  Blend until smooth.

pureed sauce

In a medium to large sauté pan add oil and sauté sliced onions for 3-4 minutes.  Add tortillas and continue cooking until tortillas crisp slightly.

tortillas

Pour in blended tomato sauce and cook for an additional 5 minutes.

in pan

Meanwhile heat water in a saucepan until water simmers but is not boiling.  Totally optional but pour a teaspoonish of vinegar into the water (the addition of the vinegar makes the egg whites look prettier).  Crack egg into the water.  Let cook for 2-5 minutes, depending how runny you like the egg yolk. Using a slotted spoon, gently remove egg from water.  To plate: Scoop tortillas onto a plate. Sprinkle with cheese and top with poached egg.  Dig in.

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