Makes 3 servings
Serving size: 1 egg and ⅓ cup chips
Cook time: 15 minutes
Prep time: 8 minutes
Per serving: calories 468; fat 11 g; saturated fat 2.5 g; fiber 13 g; protein 14 g; carbohydrates 83 g; sugar 8 g
Oh, man . . . tortilla chips and eggs. Need I say more?! This is the perfect brunch meal . . . and by brunch, I mean hangover. You don’t have to be hungover to enjoy this, but if you are, this is the cure-all! Be sure to add lots of your favorite hot sauce to burn off the booze and help revive you, and while you’re cooking, start drinking water. That is what you really need . . . well, water and chilaquiles (wink).
One note: If you have stale tortilla chips, use them here! They’ll get soft in the sauce anyhow.
5 Roma (plum) tomatoes, cut into large chunks
2 jalapeños, seeds and ribs removed
1 teaspoon olive oil
½ red onion, roughly chopped
3 garlic cloves, minced
20 corn tortilla chips
3 large eggs
Kosher salt and freshly ground black pepper
OPTIONAL TOPPINGS
1 avocado, sliced
Chopped fresh cilantro
Greek yogurt (tastes just like sour cream)
Grated sharp cheddar cheese
Hot sauce
1. In a blender, combine the tomatoes and jalapeños and blend until smooth.
2. Set the Instant Pot to “sauté, medium heat.” Once it reads “hot,” add the olive oil and onion and sauté until veggies start to soften, about 5 minutes, stirring to avoid burning. Add the garlic and sauté for 2 minutes, then add the tomato mixture and sauté until bubbling, about 3 minutes. Hit “cancel.”
3. Add the chips and stir to coat with the tomato sauce. Make 3 wells in the tortilla chips and crack the eggs into the wells. Sprinkle lightly with salt and pepper.
4. Cover and cook on high pressure for 1 minute. Quick-release the pressure. Scoop out the servings to 3 plates. Add toppings, if desired.