1. Preheat oven to 425. Place tomatoes and salsa in a large oven-proof skillet (I used cast-iron) and bring to a boil. Reduce to a simmer and cook for 5 minutes.
2. Add chips and toss until fully coated in sauce. Crack the eggs evenly on top and season them with salt and pepper. Transfer the skillet to the oven and bake for 10 minutes.
3. Scoop chilequiles and eggs carefully onto serving plates. Garnish with cilantro, feta and avocado.
Salsa Verde Chilequile Egg Bake
Serves 4
All you need:
2 (14.5 oz.) cans diced tomatoes
1 (16 oz.) jar salsa verde
4 cups tortilla chips
4 eggs
Salt and pepper, to taste
2 tablespoons chopped cilantro, for garnish
1/2 cup crumbled feta cheese, for garnish
1 ripe avocado, sliced, for garnish
All you do:
1. Preheat oven to 425. Place tomatoes and salsa in a large oven-proof skillet (I used cast-iron) and bring to a boil. Reduce to a simmer and cook for 5 minutes.
2. Add chips and toss until fully coated in sauce. Crack the eggs evenly on top and season them with salt and pepper. Transfer the skillet to the oven and bake for 10 minutes.
3. Scoop chilequiles and eggs carefully onto serving plates. Garnish with cilantro, feta and avocado.