I first posted this recipe for Baked Huevos Chilaquiles Verde Bowls last summer and to this day it is still one of my favorite breakfasts…. When there’s not time for biscuits and gravy that is!

Enjoy!!

I was never much a sweet breakfast type of person. I mean I don’t even take sugar in my coffee.  In fact, the first thing I crave in the morning is salt.  I typically satisfy this craving with a handful of crunchy tortilla chips and usually some salsa.

Did you know that in Mexico they fry up leftover day old tortillas and bake them with salsa verde, queso fresco, and sliced red onions for breakfast/brunch?  They are call chilaquiles and they are AMAZING!  And sometimes they even put a fried egg on top.  This is exactly why I LOVE Mexican food because I can eat tortilla chips and salsa for breakfast.

One morning while crunching on tortilla chips in my pantry I saw my little tortilla shell bowl pans and the bag of corn tortillas.  (We always have corn tortillas and rarely ever have bread.)

Then I looked up and the can of Salsa Verde caught my eye…. That’s when it hit me Ohhhhh I could do baked Chilaquiles in a tortilla shell bowl.  I grabbed the can of salsa verde, tortillas, and pan then off to the kitchen I went.

A simple baked egg with a runny yolk served up in a crispy tortilla shell topped with tangy salsa verde, shallot, queso fresco, Mexican crema, and fresh cilantro….

I don’t always eat breakfast, but when I do… Breakfast looks like this.

Baked Huevos Chilaquiles Verde Bowls

Serves 2

Ingredients:

2 Corn Tortillas*

2 Large Eggs

2 Tablespoons Salsa Verde

Queso Fresco, crumbled

1/2  Small Shallot, minced

Cilantro, chopped

Mexican Crema

Extra Virgin Olive Oil

Salt & Pepper

Directions:

Preheat the oven to 425 degrees.

Heat the tortillas in the microwave for 15 seconds.

Lightly rub the inside of the tortilla shell bowl pan with olive oil then place the warmed tortilla in the pan.

Bake at 425 for 5-6 minutes just until the tortilla starts to crisp. Remove from the oven and crack one egg into each tortilla shell and sprinkle with salt and pepper to taste. Bake for 4-5 more minutes until the egg whites have cooked through. Then add 1 Tablespoon of Salsa Verde to the top of each egg and 1 teaspoon of minced shallot. Bake for another 1-2 minutes.

Top the cooked eggs with cilantro, crumbled queso fresco, and drizzle on the Mexican Crema.

*Note: To make these tortilla shell bowls I like to use the Mission Brand EXTRA THIN yellow corn tortillas because they crisp up better.

**This post will be shared on Fiesta Friday