Easy Chilaquiles with Saturday Sauce

Easy Chilaquiles with Saturday Sauce

Sababa Foods

Servings

4

This easy chilaquiles recipe is perfect for breakfast, lunch, or dinner, featuring crispy tortillas coated in flavorful Saturday Sauce. Customize it with your favorite toppings like avocado, radishes, and cotija cheese for a delicious and satisfying meal.

Ingredients

  • 1/4 Cup Green Onions, Sliced

  • 1/4 Cup Fresh Cilantro, Chopped

  • 1 Avocado, Diced

  • 3-4 Radishes, Sliced

  • 16 oz. Saturday Sauce

  • 1 Cup Vegetable Broth

  • 1/2 tsp. Ancho Chile Powder

  • 1/4 tsp. Dried Oregano

  • 1-4 Eggs, Fried or Sunny Side Up

  • 1 tsp. Oil, (Avocado, olive, etc.)

  • Salt & pepper, to taste

  • 1 Tbsp. Cotija Cheese

  • 1 Lime, Quartered

Directions

  1. Prepare your chilaquiles toppings: slice your green onions and radishes, chop your cilantro, pit and dice your avocado. Set aside.

  2. Heat your Saturday Sauce and vegetable stock in a pan. Once warm, add ancho chile powder and dried oregano.

  3. Once your sauce is simmering, add your tortilla chips. Once chips are coated in sauce (while still crispy), remove from heat.

  4. In a separate pan, prepare your eggs sunny side up. Heat a non-stick pan over medium-low heat with a small amount of oil. Crack the egg gently into the pan. Cook undisturbed for 2 to 3 minutes until the whites are fully set and opaque, while the yolk remains bright yellow and runny. Do not flip. Season with salt and pepper to taste.

  5. Add your chilaquiles toppings: onion, radish, avocado, cilantro, along with your cotija cheese. Squeeze your lime on top and add your eggs. Serve and enjoy.
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