Chilaquiles
– 2 Jars of San Luis Salsa Co. salsa of choice
– 10 to 12 8” corn tortillas cut into triangles
– 1/3 cup Avocado oil
– 3 to 4 large eggs
– 1/3 cup Jack cheese
– Sea salt and pepper to taste
– Cilantro chopped for garnish
Preheat the oven to 400 degrees. Heat the oil in a frying pan and cook the tortillas in batches until crisp. Transfer to a plate lined with paper towels and sprinkle with sea salt. In a saucepan, heat the salsa for about 5-10 minutes on low heat.
Spread some of the left-over oil in an oven proof pan covering the bottom and sides with a light layer. Place the tortillas on the bottom and pour the salsa over the top. Drop the eggs directly in between the tortillas and spread out, sprinkle with pepper. Cook in the oven for 10-12 minutes or until the eggs are set. Remove the pan and sprinkle with the cheese and cilantro. Enjoy with sour cream and avocado!
