Chilaquiles, Breakfast Of Champions

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 corn tortillas (cut into triangles)
• 1.5 (8 ounce) cans spicy tomato sauce (el pato sauce)
• 3/4 cup diced onion
• 2 garlic cloves (minced)
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup queso fresco (crumbled)
• 1/2 teaspoon oregano (crushed)
• 1 cup cheddar cheese (shredded)
• green onion (garnish) (optional)
• sour cream (to taste)
• salt and pepper

Recipe

• 1 mix eggs in bowl, add salt and pepper to taste.
• 2 cut tortillas in triangle sized chips.
• 3 heat oil in skillet on medium heat and add corn tortillas in a single layer, cook until crispy and golden, remove and drain on paper towels.
• 4 add garlic and chopped onion to skillet. (you may need to add another teaspoon of oil to pan).
• 5 brown for a second and return corn chips to skillet.
• 6 add eggs covering the corn chips, continuing to cook eggs thoroughly.
• 7 add oregano and pato sauce and stir, cook for another minute or two and remove from heat.
• 8 add cheddar cheese as topping to melt.
• 9 sprinkle with queso fresco.
• 10 top with chopped green onion for garnish.
• 11 serve with sour cream to taste.