Chilaquiles!

Ok, ok. While I sure am good at wasting passing a lot of time browsing online, making (and eating!) food is still my true passion. Life has been feeling a little incomplete lately, and I think a huge part of it is a lack of time spent in the kitchen (seriously, wouldn't I just make the best 50s housewife??). So, here is a food post I've been putting off for far too long - chilaquiles!

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Mmmm, one of my favorite breakfasts, and Tim's favorite by far! It's a little different every time, but the key ingredients are tortillas (or chips), salsa, and eggs, often with ground turkey or sausage, black beans, onions, fresh bell or jalapeno peppers, and other delicious bits thrown in - whatever you happen to have around. Here is how I made these recently. Try your own version and let me know how it goes! (scroll down for recipe)

Tim-approved! ✓

Ingredients - by the way, this is the BEST salsa!

chop or tear your tortillas

Add tortillas and combine

Create a space and add eggs

Ready to serve - doesn't look like much, but yum!

Sometimes I add all three. Don't judge.

Chilaquiles

serves 2-3 as listed, but super easy to double or triple!

1 tablespoon neutral oil - I use light olive oil or canola

1/4 of a medium-sized red onion, finely chopped

about 1/2 cup ground meat or sausage (I like using chicken or turkey)

1 15-oz can black beans, drained and rinsed

salsa to taste - I use about 1/2 cup

4 taco-sized corn tortillas, chopped or torn into bite-sized pieces

1 tablespoon cumin

1-2 teaspoons chili powder

salt and pepper to taste

4 eggs

for serving:

monterey jack or pepper jack cheese, grated

extra salsa and various hot sauces

chopped cilantro (optional)

1. Heat the oil in a large, flat skillet over medium heat.
2. Add the onion and cook until just softened. Add the sausage or ground meat and brown for several minutes, stirring and breaking up large pieces.
3. When the sausage is no longer pink, add the black beans and stir to combine. Add salsa and cook until heated through.
4. Add tortillas and spices and increase the heat to medium-high. Stir to coat the tortillas in salsa and mix in the spices.
5. Push everything off to one side so there is an empty space, and crack your eggs into that spot. When they start to get opaque, scramble the eggs with your spoon. When they are about half done (still a bit shiny), stir the eggs into the rest of your chilaquiles.
6. If you want a bit of a crispy texture, let this cook, untouched, for 3 to 4 minutes, then stir and repeat.
7. Remove from the heat and serve hot with grated cheese, salsa, hot sauce, and cilantro.

sadly lacking cilantro :( otherwise delicious!