Chilaquiles is my all-time favorite breakfast. When you’re out ordering this at a restaurant, you never know what you’re going to get. Sometimes, it’ll be loads of chips with hardly any toppings. Minimal chips, and tons of scrambled eggs on top. Aint nobody got time for some scrambled eggs on chilaquiles. That’s just not how it’s done!
I realize that eggs are not part of a whole foods, plant-based diet. So, i suggest getting eggs from your local farmer’s market. As close to fresh eggs as you can possibly get. There is a little amish store near me that I get duck eggs from and I just love them, the yolks are bigger and orange and just beautiful.
Chilaquiles with kale
Preheat oven to 375 degrees.
In a large bowl, cover tortilla chips with enchilada sauce and mix up so that every chip is covered. Set aside.
In a skillet, saute onions and garlic until onions are translucent. Toss in kale and beans, stir until kale is a wilted. Add water if things start to stick, oil is not necessary. Add corn here, if desired, but not necessary.
Mix the veggies until the bowl of chips. Pour everything until a 13x9 casserole dish. Bake for 15 minutes.
Remove from oven, crack eggs on top, equal distance from each other. Cook for another 10 minutes, or until eggs whites turn fully white, or just before (to avoid overcooking the yolks). I find that taking it out of the oven and covering it with a baking sheet helps the eggs set up a bit.
On plating: you have to scoop up the ingredients from around the eggs first. Then, scoop up the egg and place on top. This will not only make it look pretty, but also allow you to crack the yolk and let it run down through all the food underneath.