A soft fried egg topping a crispy salad of corn tortilla strips, salsa and avocado salad. This Avocado Egg Chilaquiles dish is a great breakfast, brunch or dinner item for those times when you don’t have a lot of time to spend in the kitchen!
Today for Sunday Supper it’s all about the egg! Thanks to Wendy from Holistic Woman for hosting this week’s event!
While we are honoring the egg in many forms today, I am actually honoring it by itself! This dish is so simple and so delicious! One of my favorite breakfast foods (besides crispy bacon!) that I would ask Nanny to make for me when I was lucky enough to be with her for breakfast, was the fried egg. Fried in a lot of salty butter with a soft yolk that I could dip my toast in.
As I got older, I grew to have an aversion to eggs. Maybe because I had one that wasn’t cooked too well or maybe because my Nanny wasn’t cooking them for me anymore. However, this recipe for Avocado Egg Chilaquiles may have changed my mind entirely and I may be eating soft cooked eggs much more often again!
This recipe uses corn tortillas that you bake on your own in the oven. I’ve made this recipe a few times now and when I didn’t have the corn tortilla strips, I use the delicious Veggie & Flaxseed Tortilla chips I buy at Trader Joes!
I also have made this with lemon instead of lime juice. You need a little acid in the guacamole recipe and either works fine however I still love the lime flavor over the lemon when it is a Mexican style recipe!
Here is a photo from the first time I made this recipe. I want you to notice that the egg has a flaw, and if you compare it to my featured photo, you will see that there is no flaw – meaning there is not a white spot on top of the egg! I learned a little secret to making an egg look as beautiful as the featured photo in this post from my friend Marion over at Our Life Tastes Good! She strains her egg and explains to you in her post for Skillet Breakfast Potatoes how she does it. If you’re curious, take a hop on over there and find out her secret!
Be sure to check out the links below the recipe to see how the other Sunday Supper Tastemakers have celebrated the egg today!
Avocado Egg Chilaquiles
Author: Grumpy’s Honeybunch
Serves: 2 servings
recipe slightly adapted from one found on Diabetic Living magazine
1/2 cup salsa
2 large eggs
1/4 cup Cilantro, chopped
Juice of 1 lime
3 white corn tortilla OR 2 serving sizes of tortilla chips, slightly crushed
1/2 cup Avocado, diced
2 tablespoon Red Onion, diced
2 tablespoons chopped fresh tomatoes
If using corn tortillas, you will need to bake these in the oven. Pre-heat oven to 350 degrees. Spread tortilla stirps on baking sheet and bake 10 minutes or until just starting to brown. Cool strips for 10 minutes – they will crisp as they cool.
Divide tortilla strips between two individual baking dishes. Top with salsa and place in oven 10 minutes.
Toss together avocado, onion tomatoes, cilantro and lime. Set aside.
Meanwhile, coat a small skillet with cooking spray. Heat over mediume heat and break eggs into skillet. Cook until desired doneness.
Transfer eggs to baking dishes and sprinkle with avocado mixture. Serve with lime wedges.
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Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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