Eggs-any-style chilaquiles is perhaps the quintessential Almost Meatless recipe, embodying almost everything authors Joy Manning and Tara Mataraza Desmond stand for—in the kitchen, at least.
It makes the most of eggs as an inexpensive protein source; it's suitable for breakfast, lunch, or dinner; it's customizable (you can cook the eggs any way you like, and you can toast the tortillas in the oven if you don't feel like frying them), and jalapeños, garlic, and shallots provide the bold flavor often lacking in meatless dishes.
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- Red sauce
- 1 (28-ounce) can whole peeled tomatoes, drained
- 1 medium jalapeño, seeded and coarsely chopped
- 1 small shallot, coarsely chopped
- 2 medium cloves garlic, coarsely chopped
- 1 tablespoon butter
- 1 1/2 cups dried black beans, cooked, or 1 (15-ounce) can, drained and rinsed
- 1 cup vegetable oil
- 8 (6-inch) corn tortillas
- 4 to 8 eggs
- 1 cup crumbled queso fresco or Cotija cheese
- 1/2 cup crema or sour cream
To make the sauce, put the tomatoes, jalapeño, shallot, and garlic in a blender and process until smooth. Heat the btuter in a saute pan over medium heat. Pour the blended mixture into the pan, stir in the black beans, and simmer the sauce for 15 minutes.
To prepare the chilaquiles, heat the oil to 350 degrees F in a deep pot or Dutch oven. Gently lower one or two tortillas into the hot oil with a pair of metal tongs and fry for about 1 minute on each side, until golden. Remove from the oil and transfer to a cooling rack lined with paper towels. Sprinkle with salt. Repeat with the remaining tortillas. (Note: If you would prefer not to fry them, the tortillas can be toasted in a 375-degree F oven for 10-15 minutes.)
Prepare the eggs to order for each serving. Place a tortilla on a plate, ladle about 1/4 cup of the sauce on top, sprinkle with cheese, and add a dollop of crema. Stack a second tortilla on top of that layer, creating another in the same manner. Top with an egg and serve.