Breakfast for 4

Egg Chilaquiles

Name: Egg Chilaquiles
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tbsp canola oil; 4 large eggs; 2 cups tortilla chips; 1/4 cup diced red onion; 2 tbsp chopped fresh cilantro; 2 1/2 radishes; queso fresco cheese; 1 avocado; 1 lime; 2 cups hot water; 4 dried ancho chiles; 3/4 sweet onion; 1 cans (15 oz) fire-roasted tomatoes; 4 cloves garlic; 1 tbsp honey; 2 1/2 tsp kosher salt

$12.31for 435 minServes 4

Crisp tortilla chips soften in ancho tomato sauce, then pair with firm eggs and fresh toppings.

Photo: foodiecrush.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Eggs, 4$0.30 each typical	4	$1.20Typical price
	Tortilla chips, 4 oz$0.22/oz typical	4 oz	$0.88Typical price
	Red onions, a little$1.49/lb typical	a little	$0.12Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.09Typical price
	Radishes, 0.25 lb$1.99/lb typical	0.25 lb	$0.47Typical price
	Swiss, 1 oz$0.40/oz typical	1 oz	$0.40Typical price
	Avocados, 1$1.29 each typical	1	$1.29Typical price
	Lemons and limes, 1$0.60 each typical	1	$0.60Typical price
	Onions, 0.3 lb$1.29/lb typical	0.3 lb	$0.39Typical price
	Canned tomatoes, 15 oz$0.08/oz typical	15 oz	$1.20Typical price
	Garlic, 0.5$0.75 each typical	0.5	$0.30Typical price
Total for the servings shown		$12.31

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsHoney or maple syrupSalt and pepper

Not included in the cost.

35 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

Mexican Vegetarian Budget Breakfasts

Typical price

$3.08 per serving$12.31 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 tbsp canola oil
4 large eggs
2 cups tortilla chips
1/4 cup diced red onion
2 tbsp chopped fresh cilantro
2 1/2 radishes
queso fresco cheese
1 avocado
1 lime
2 cups hot water
4 dried ancho chiles
3/4 sweet onion
1 cans (15 oz) fire-roasted tomatoes
4 cloves garlic
1 tbsp honey
2 1/2 tsp kosher salt

Steps

Remove the stems and seeds from the ancho chiles, simmer them in 2 cups water for 8 minutes, and drain.
Blend the chiles, fire-roasted tomatoes, sweet onion, garlic, honey, and 2 teaspoons salt until smooth, then simmer the sauce in a skillet for 5 minutes.
Heat the canola oil in a large skillet, add the eggs, and cook until the whites and yolks are firm, about 6 minutes.
Stir the tortilla chips into 1 1/2 cups sauce and cook for 2 minutes until lightly softened.
Top the chips with the eggs, red onion, cilantro, radishes, queso fresco, avocado, and lime juice.

Main ingredient on sale this week? See what to make with eggs on sale.