Healthy Chilaquiles Rojos

Method

1. 1

   Boil the whole aromatics: place the whole tomatoes, whole jalapeño, and large piece of white onion into a small pot. Cover with water, bring to a boil over medium-high heat, and simmer for 8 to 10 minutes until the tomato skins split and the chiles soften.

2. 2

   Blend with cilantro: use a slotted spoon to transfer the boiled vegetables straight into a blender. Add a generous handful of fresh cilantro, fresh lime juice, and sea salt as needed. Blend until smooth and vibrant.

3. 3

   Simmer & coat: pour the blended salsa into a skillet over medium-low heat and let it simmer gently for 3 to 5 minutes to deepen the flavor. Remove from heat, toss in the organic tortilla chips, and stir gently to coat them completely in the warm sauce.

4. 4

   Fry the egg: heat olive oil or grass-fed butter in a separate pan over medium heat. Fry the eggs to your preference (sunny-side up or over-easy).

5. 5

   Plate & serve: transfer the warm, sauce-drenched chips to a shallow bowl. Top with the fried egg, raw thinly sliced white onion, crumbled cheese, and a fresh scattering of raw cilantro leaves.