Bacon, Egg, and Cheese Chilaquiles

Ingredients

• 225 g thick-cut bacon
• 6 garlic cloves
• 1 serrano pepper
• 1 boîte de 411 g canned pinto beans
• 480 ml salsa verde (jarred or homemade)
• 240 g thick corn tortilla chips
• to taste kosher salt
• 115 g shredded Monterey Jack or pepper Jack
• 15 g finely grated Cotija or Parmesan
• 8 large eggs
• 15 g cilantro leaves (with tender stems)
• to taste hot sauce (for serving)
• 3 lime wedges (for serving)
• 120 ml additional salsa verde (for serving)

Method

1. Preheat the oven to 220 °C (425 °F).
2. In a large cast-iron skillet (or other ovenproof skillet), cook the bacon over medium heat, stirring occasionally, until the fat is rendered and the bacon starts to crisp, about 5 to 7 minutes.
3. Add the crushed garlic and the minced serrano pepper. Continue cooking, stirring, until the bacon is crispy and the garlic is golden, 2 to 3 minutes more.
4. Stir in the drained and rinsed pinto beans, then pour in the salsa verde. Mix well. Taste with a chip and adjust the salt seasoning if necessary.
5. Transfer the bacon and bean mixture to a large bowl. Gently add the corn chips and mix with a rubber spatula until they are well coated without breaking them.
6. Return everything to the hot skillet. Vertically plant a few extra chips into the mixture so they become extra crispy during baking.
7. Evenly sprinkle the shredded Monterey Jack, then the grated Cotija, over the preparation.
8. Make 8 spaced-out wells in the mixture and carefully crack an egg into each.
9. Bake the skillet until the egg whites are opaque and the cheese is melted and bubbling, 10 to 15 minutes.
10. Remove the skillet from the oven, sprinkle with fresh cilantro, and serve immediately with hot sauce, lime wedges, and extra salsa verde on the side.

Nutrition

Per serving

Energy

560.5 kcal

Protein

28.02 g

Carbohydrate

33.53 g

Fat

35.53 g

Fibre

3.82 g

Calcium

56.4 mg

Iron

0.93 mg

Magnesium

35.49 mg