All my favorite things in one bowl.
We’ve got chips and beans and cheese and eggs and pico de gallo and more cheese and cilantro. love. Love. LOVE!
We honeymooned in Cabo and that was the first time I had ever heard of or had chilaquiles. Among the many life changing things that happen on a honeymoon, the chilaquiles are in my top 10 memorable moments. I remember eating them and thinking, “Oh my gosh. We have to travel more. What other foods are we potentially missing out on?”
I’m not really that big on traveling. I don’t have the travel bug in me. But I remember being like, “There is food to be eaten! Food that I’ve never even heard of!” And at the time I was actually really moody because we ate the chilaquiles before we had to drive to the airport, so I only got to eat them once before we went home. I probably would have ordered them for at least 75% of my meals had I discovered them first thing on the trip because they’re delicious and you can eat them for breakfast or brunch or lunch or dinner.
I still have yet to order chilaquiles in Houston. I hear this place makes an insane version, but the Yelp pictures don’t look too promising. I know don’t judge a book by it’s cover and all but I don’t know. I like when the chips are still crispy and everything just tastes FRESH. Bring on the lime juice.
So for the past couple weeks my chilaquiles love has inspired this dinner that we’ve been eating quite a bit. It’s just whole wheat naan + pico de gallo + black bean soup + crumbled feta + fried egg. It’s perfect. And the only thing that can make something more perfect is to add tortilla chips.
Me. Tortilla Chips. BFFs for sure.
So at the suggestion of my best friend (my real best friend not my tortilla chip best friend…who I should mention JUST HAD A BEAUTIFUL BABY GIRL WHO I CAN’T WAIT TO CUDDLE) and Regan, I’ve started listening to Serial.
I’ve never really podcasted…and it was hard to make myself sit down for an hour and just LISTEN. I made it about 15 minutes in and then got my computer and started editing pictures as I listened. It’s just the right level of creepy, suspense-fulness for me. I don’t do scary. You should have seen me in the movie theater with my hands covering my eyes and ears when the scary previews came on. I hate that scary movie crap so much. But Serial…have you been listening?
So sometimes I get weird with my egg yolks, I like them pretty cooked through unless I’m eating the eggs with bread or naan. (If anyone around me ever says “yolk porn,” I may slap them. I mean…eww. The same goes for the term “food porn”…get away from me.) And if you aren’t feeling the egg, feel free to replace it with more black beans or shredded chicken.
Andrew has gotten me hooked on Goya Black Bean Soup. So that’s what I used for this recipe. There is absolutely no product consistency with the soup…sometimes it’s really runny and other times it’s all beans, but either way it’s really good and we haven’t gotten sick from them yet, so that’s good. A thicker black bean soup works best for this recipe. I know Amy’s makes a black bean soup, but if I remember correctly it’s pretty thin…so that may not be the best choice for this recipe. Plain ol’ black beans could work too.
Make these this week. You’ve got 4 days left. GO.
Easy Crispy Egg Chilaquiles
The perfect weeknight dinner for when you can't even.
Yield: serves 2 happy people
Prep Time: 10
Cook Time: 10
Total Time: 20
1/2 cup cherry tomatoes, chopped
2 tablespoons yellow onion, minced
2 tablespoons chopped cilantro
1 small lime, juiced
1/3 cup sharp cheddar cheese
1/4 cup crumbled feta cheese
2-3 big handfuls tortilla chips
1/2 cup favorite salsa, warmed
1/2 cup thick black bean soup (I used Goya)
In a bowl, combine cherry tomatoes, onions, cilantro, lime and salt. Cover and place in the fridge while you make the rest of the meal components.
Heat a greased skillet (I used butter) over medium heat and crack two eggs onto the skillet. Once the white has cooked, use a spatula to lift up the egg and place a small, flat pile of cheddar onto the skillet and place the egg back on top. Cook until cheese is golden brown and crispy. If you like your egg yolk runny, you're good to go. If you like your yolk cooked a bit more, pour 2 tablespoons water onto the skillet and cover both eggs with a large sauce pan lid. Turn off the heat and allow the egg yolk to steam until cooked to your preference.
In a large bowl, combine warm salsa with tortilla chips. Divide coated chips between two shallow bowls and top with thick black bean soup, crispy cheese egg, feta and your homemade pico de gallo.