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Chilaquiles Egg Bake

Martha Stewart
  • minutes
  • Serves

INGREDIENTS

3 cans

each) diced tomatoes and chiles, such as mild Ro-Tel

1 tbsp

extra-virgin olive oil

2

large cloves garlic, minced (1 tablespoon)

Kosher salt and freshly ground pepper

4 cups

thick tortilla chips (4 1/2 ounces), such as Wild Harvest Natural Yellow Corn

4

large eggs

1/4 cup

crumbled queso fresco, plus more for serving

1/4 cup

fresh cilantro leaves