Chilaquiles with kale
Servings Prep Time
4people 10minutes
Cook Time Passive Time
30minutes 45minutes
Servings Prep Time
4people 10minutes
Cook Time Passive Time
30minutes 45minutes
Ingredients
optional
Instructions
  1. Preheat oven to 375 degrees.
  2. In a large bowl, cover tortilla chips with enchilada sauce and mix up so that every chip is covered. Set aside.
  3. 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.
  4. Mix the veggies until the bowl of chips. Pour everything until a 13×9 casserole dish. Bake for 15 minutes.
  5. 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.
Recipe Notes

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.