This is one of those egg dishes that I could eat for breakfast, brunch, lunch or a light dinner, it's that good!
It's a quicker version and I use bagged tortilla chips with a little secret, throw them in a hot oven for 3-4 minutes and they come out hot and like they're fresh from the fryer.
Everything is done in one pan. The eggs cook right in the black bean mixture giving them added flavor.
Typically in original versions of Chilaquiles, the chips sit in the sauce to soak up a bit of it and soften the chips some. I'm not a fan of soggy anything if I'm being honest, so I scoop the sauce and egg right on the pile of hot chips and serve. They're crunchy and warm and some will get just the right amount of softness from the yolk and the sauce without getting soggy.
I usually top with a dallop of sour cream (well actually I always use non fat greek yogurt anywhere I would have used yogurt), and some salsa.
When I really want to doctor them up, or if I'm serving them to guests, I'll dice some tomatoes, shred some cheese, chop some onion,avocado and cilantro.
Black Bean Chilaquiles
Time 30 minutes
1 15 oz can black beans drained
1 15 oz can red enchilada sauce (mild or spicy)
1 TB taco seasoning
12-15 cherry tomatoes halved
1 TB minced garlic
1/2 onion diced
2 Tb olive oil
4 eggs (8 if you want two per person)
Toppings of your choice
Pre heat oven to 400 to warm your chips right before serving.
In a medium skillet over medium heat add olive oil and onion. Cook for 3-4 minutes until onion just starts to get translucent. Add garlic and taco seasoning stir and let cook for an additional minute or so to toast the spices.
Add in the beans, tomatoes and enchilada sauce, and let cook stirring occasionally over medium/low heat. Once the bean mixture begins to bubble, taste for salt and pepper, add each to your taste.
Crack each egg into a small dish first and then using a spoon add to the black bean mixture nesting each egg into the sauce. Cover the pan and let eggs cook until whites are just set, keeping a beautiful soft runny yolk. (if you don't like a runny yolk just let the eggs go a little longer)
While eggs are cooking put your tortilla chips on a cookie sheet and bake for about 4 minutes to warm them up.
To assemble make a pile of chips add a good scoop of the black bean mixture and top with an egg. Finish them off with whatever toppings you like.