Doggy Bag Chilaquiles
MexiKosher, Los Angeles and NYC
"I make this dish quite often and it’s now a family tradition. Whatever protein and leftover starch is available, I’ll make it happen." —Katsuji Tanabe
- 4 tablespoons oil
- 2 cups tomato sauce
- 2 cloves garlic
- 2 jalapeños
- Salt to taste
- 1 cup protein (leftover shredded or diced chicken, beef, or whatever you have in your refrigerator)
- 8 cups crunchy tortillas chips
- 4 eggs
- 1/2 cup chopped cilantro
- 1/2 cup sour cream
- 1/2 cup chopped onions (red or white)
In a blender, purée the tomato sauce, garlic, and jalapeños. Add salt to taste.
In a 9-inch skillet, heat 2 tablespoons oil over medium heat. Add in the tomato sauce, bring up to a simmer, and allow to cook for 5 minutes. Add in the protein and stir to combine. Cook for another 3 minutes. Add the tortilla chips and mix to coat the chips with sauce. Season with salt and set aside.
In a nonstick skillet, heat up the remaining oil and gently crack the 4 eggs into the pan. Cook undisturbed until the whites are set, but yolks are still runny, about 3 minutes. Season with salt and pepper.
Divide the chilaquiles between 4 plates. Top with a fried egg and garnish with the cilantro, chopped onions, and sour cream.