Chilaquiles and Eggs

Ingredients:

• 2 small tomatoes, diced or chopped
• jalapeno peppers to your taste (I suggest you start small and add more if you like)
• 1 cup organic chicken broth
• 1/4 tsp. sea salt
• 2 garlic cloves, minced
• 1 tbsp. olive oil
• 1/4 cup red onion, diced
• 3 cups tortilla chips (old stale ones work well)
• 4 eggs
• 1 ripe avocado, sliced
• 1/4 cup sour cream
• 1 tbsp. chopped cilantro

Directions:

1. Place tomatoes, jalapenos, salt, broth and garlic in blender
2. Process until totally mixed and smooth (I did this the night before and put it in the refrigerator to save time in the morning)
3. Heat a 12 inch non-stick skillet until hot, add oil and swirl to coat the bottom of the skillet
4. Add onions and cook about 2 minutes
5. Add the tomato mixture to the skillet and simmer uncovered for 10 minutes
6. Add chips to the skillet and make sure all are coated with the tomato mixture.
7. Crack 4 eggs evenly around the skillet.
8. Cover the skillet and cook about 7-8 minutes. Eggs should be set and yellow still a bit runny.
9. Remove skillet from heat and remove each egg with a spatula making sure to get 1/4 of the tomato mixture with it and place 2 on each plate.
10. Arrange avocado slices on top of each egg and top each with a dollop of sour cream.
11. Sprinkle the top of each with cilantro to taste.

Serve immediately.

Serves 2 with only 312 calories.

I took a chance on this one (the picture was nice). I truly did not think I would like it. I was very wrong. It was delicious and Nita agreed. A good Sunday morning breakfast (except I know Faye wouldn't like it :) )