Loaded Red Chilaquiles with Fried Eggs, Fresh Pico, and Chili-Spiked Sour Cream

This is heaven. For real.

Loaded Red Chilaquiles with Fried Eggs, Fresh Pico, and Chili-Spiked Sour Cream

Makes 4 – 6 servings

Red Sauce!

1 X 28-ounce can crushed tomatoes

1 medium white onion, roughly chopped

2 chilies in adobo with saucy goodness

1 jalapeno, seeds removed and roughly chopped

4 garlic cloves, peeled

½ cup chopped fresh cilantro

½ teaspoon ground cumin

Zest of 1 lime

2 tablespoons grapeseed (or vegetable) oil

1 tablespoon pure maple syrup

Sea salt 

Pico!

4 large plum tomatoes, finely diced

¼ cup finely diced red onions

2 tablespoons chopped fresh cilantro 

2 tablespoons fresh squeezed lime juice

1 teaspoon red wine vinegar

Sea salt

Spiked-sour cream!

1 cup sour cream

½ teaspoon chili powder

2 tablespoons fresh squeezed lime juice

Pinch of sea salt

Toppings!

40 large tortilla chips (homemade is best, but store bought works too)

1 1/2 cups shredded Monterey Jack cheese

6 large free-range eggs

1 tablespoon butter

1 cup Cojita cheese (you can also use feta here)

2 large ripe avocados, peeled and sliced

1 – 2 jalapenos, finely sliced

¼ cup finely sliced radishes

¼ cup chopped fresh cilantro

Lime wedges, to serve

1. Line a large baking sheet with parchment paper.

2. First, get the red sauce ready to go. Combine the tomatoes, onion, garlic, chilies, cumin, lime zest, and cilantro in a blender and blend until smooth. Heat a 3-quart saucepan over medium-heat and pour in the oil. When hot, add the puree and bring to a simmer. Cook for about 15 minutes, stirring occasionally, until bubbling and thickened beautifully. Stir in the maple syrup and season with sea salt to taste. Set aside.

3. Pico time! Combine all of the pico ingredients in a small bowl and mix well. Season with sea salt to taste, then set aside. 

4. Sour cream time! Combine all the spiked-sour cream ingredients in a small bowl and mix well. Perfect.

5. Preheat the oven broiler.

6. Toss the chips in 1 ½ – 2 cups of the sauce, coating every nook and cranny. Transfer the chips to the prepared baking sheet, then scatter over the Monterey jack. You may have leftover sauce. That’s awesome. Keep it for another recipe, or if you like things extra saucy, add it to the chips. Broil until the cheese is golden and melted, 4 to 5 minutes.

7. Meanwhile, heat a skillet over medium-heat and melt the butter. Crack in the eggs and fry until cooked over-easy, about 4 minutes.

8. Top the chips and melted cheese with your fried eggs, Cojita, avocado, fresh pico, spiked-sour cream, avocado, radishes, fresh cilantro, and serve with lime wedges. Serve immediately. Delicious!