Egg Chilaquiles

I fell in love with chilaquiles years ago in Mexico City and have been making my version of this Mexican dish whenever I have leftover corn tortillas.

At its most basic, chilaquiles consists of corn tortilla chips simmered in a brothy sauce. I begin with scrambled eggs, add the tortilla strips and good cheddar cheese, and then add hatch green chili sauce. The egg sticks to the tortillas and softens their chewy texture just enough and the cheese does what cheese always does, adds fatty and salty goodness to this one pan meal for two or more.

This recipe makes a meal for two, but you can double or triple the ingredients to feed a crowd. Gather these ingredients and get started.

• 1 tablespoon butter

• 1 shallot finely diced

• 5 eggs

• 3-4 six inch corn tortillas sliced into 1-inch strips then cut into 2-inch pieces

• 1/3 cup of sharp cheddar cheese crumbled or coarsely grated

• Salt and pepper to taste

• Hatch green chilis or green salsa. Buy roasted Hatch chilis in cans in most grocery stores

• 1 avocado, diced or sliced

• Sour cream and cilantro optional for serving

Melt butter in a nonstick frypan over medium heat. Once butter is melted and pan is hot, break eggs into the pan. Sprinkle eggs with salt and pepper and allow to cook for 2 minutes before beginning to scramble them with a spatula. Scramble eggs with a spatula for 1 minute and add the tortilla pieces. Continue to scramble the eggs, coating the tortillas for another minute or to your preference for eggs. I like mine a bit beyond runny but not dry. Add the cheese and allow to melt.

Plate the Egg Chilaquiles. Top with Green chilis or salsa and slices of avocado. Add, sour cream (or Greek Yogurt) and cilantro garnish if you are feeling wild.