Sometimes when you need a quick dinner and have eggs, you can either go for the fallback of breakfast for dinner, or spruce them up in a new egg recipe.
I bought two tomatillos recently because I’ve never cooked with them before, and was looking to use them in a Mexican dish. I also pulled out my yellow garden tomatoes from the freezer; this kind of recipe is perfect for your frozen tomato slices from last summer when appearance isn’t an issue.
Chilaquiles
2 large chopped tomatoes
1 C organic vegetable broth
2 tomatillos, peeled and cut
1/4 t sea salt
2 garlic cloves
1 can organic vegetarian refried beans
1 T avocado oil
1/4 C chopped onion
4 cups stale tortilla gluten-free chips (or 10 stale tortillas cut)
6 eggs
1 sliced avocado
1/4 C chopped fresh cilantro
1/4 C sour cream (optional)
Place tomatoes, broth, tomatillos, salt, and garlic in a blender. Cover and blend on high speed for 1 minute or until smooth; set aside.
Put refried beans in glass dish; stir and microwave for 1-2 minutes to warm.
Heat a large pan with oil over medium-high heat. Add onion; sauté 2-3 minutes, stirring occasionally. Add tomato mixture to pan and heat through, then reduce heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally.
Add chips to pan, and stir to coat with tomato mixture. Crack eggs over chips, evenly spacing them in a circle. Drop beans by spoonful around eggs. Cover, and cook for 5 to 7 minutes or until egg whites are set but yolks still runny. Arrange avocado slices over eggs. Garnish with cilantro and sour cream if you like.
