"ALL DAY" CHILAQUILES

4 portions (1/4 of the recipe)


3-1/2 cups	Angela Mia® Fire Roasted Diced Tomatoes
2	Fresh jalapeno peppers or canned chipotle chiles, stems removed, seeded, roughly chopped
2 tbsp	Vegetable oil
1	White onion, thinly sliced
3 cloves	Garlic, peeled and finely chopped
2-1/2 cups	Chicken broth
1/2 tsp	Salt
10 oz	Thick, yellow corn tortilla chips
4	Eggs, cooked sunny side up
1/2 cup	Grated Mexican queso anejo, Parmesan, or Romano cheese
1/2 cup	Fresh cilantro

Percent Daily Values are based on a 2,000 calorie diet

Step 1

Add tomatoes and chiles into a blender; blend untill smooth.
Step 2

Heat oil in a large (12-inch) skillet or medium (4-5 quart) Dutch oven over medium-high heat. Add half the onion and stir until it begins to color and soften, about 5 minutes. Add the garlic, stir for a few minutes, then stir in the tomato mixture.
Step 3

Cook, stirring nearly constantly, until noticeably thicker and darker, about 5 minutes more. Stir in broth, bring to a boil and season with salt, usually about 1/2 teaspoon if using salted chips.
Step 4

Add the chips to the skillet or pot, stirring to moisten them all. Let the liquid return to a boil, then turn off the heat and cover. Let it stand for 3 to 4 minutes or until the chips begin to soften.
Step 5

Spoon the chilaquiles onto deep plates. Rinse the remaining onion under cold water, shake to remove the excess moisture, then strew over the top of each plate. Serve each portion of chilaquiles with a sunny side up egg and sprinkle liberally with the cheese and cilantro leaves.