Leftover Chilaquiles with Fried Egg

Stack and slice the tortillas into 8 wedges each.

Heat the ¼ cup oil in a large skillet over medium-high heat until shimmering. Add about a ¼ of the tortilla wedges and cook for 2 minutes or so, then flip, and cook the other side, until they’re lightly brown and crisp. Making sure they’re fully crisp is key.

Drain the tortilla chips on a paper towel-lined baking sheet. Sprinkle lightly with salt. Repeat this process until all tortillas are fried, adding more oil if needed.

Coarsely chop the tomato, onion and jalapeño. Peel the garlic. Place all of the veggies in a blender with about 1 cup of stock to start (ok to use a food processor if that’s all you have, but be cautious with the liquid height so it doesn’t overflow). Blend until smooth.

Add the salsa to a large, flat bottom sauté pan and cook, stirring occasionally until slightly thickened. This should take about 6 - 8 minutes. Season with about ½ teaspoon of salt to start, then add a little more if needed as you reduce the salsa.

Coat the chips with the salsa in the pan, turning carefully. Continue cooking until tortillas are heated through and softened slightly, about 3 minutes. Taste and season with more salt if needed.

While the chips are heating, coarsely chop up any leftover brussels sprouts and add them to the pan, turn to heat through.

While the chilaquiles are in the final stages of heating through, set out a small nonstick skillet and fry the eggs. Use whichever method you prefer - over easy, sunnyside, and even scrambled are wonderful.

Here’s what we do - place 1 Tablespoon of butter per egg in a small saute pan (1 - 2 eggs per batch is best for beginners). When it’s melted, crack the eggs in, leaving space between them if you can. Sprinkle each with a pinch of salt and freshly cracked black pepper, to taste. Heat over medium-high for about 4 - 5 minutes, never touching the eggs. When the yolk is set, the edges should be golden brown. If you did 2 at once, you can use the spatula to separate them. Repeat if necessary.

Serve immediately, topped with diced avocado, crumbled queso fresco and chopped cilantro. Slide an egg on top of each.