Spicy Sweet Potato Chilaquiles
Serving Size: 5-6
1/2 bag of Siete Foods tortilla chips (or tortilla chips of choice)
1 serving (or about 1 medium sweet potato worth) of my garam masala sweet potatoes
10.5 oz container of fresh roasted red salsa.
Note: if your salsa is chunky, blend slightly until mostly smooth
Good salsa is key for providing flavor to the dish so try to find fresh salsa or make your own! Typical chilaquiles recipes use red enchilada sauce, but that typically contains lots of additives so I prefer using fresh salsa.
5-6 pasture raised eggs
Handfuls of thinly sliced radishes, chopped cilantro, chopped jalapenos, crumbled queso fresco or sour cream, sliced avocado, extra fresh salsa, and diced red onions for garnish!
Make my garam masala sweet potatoes. Set about 1 serving aside for this dish.
Pre-heat oven to 375 degrees F.
In a large cast iron skillet or oven safe pan, lay chips and pour 10.5 oz of fresh salsa (blend salsa in blender if necessary until smooth consistency) on top. Mix slowly and carefully to combine without crushing chips.
Place chopped and cooked garam masala sweet potato all over chips and sauce.
Make 5-6 divets and crack eggs into those divets on top of the chips, salsa, and sweet potatoes.
Bake in oven for 12-15 minutes or until egg whites are set and yolks are a little runny or cooked to your desired consistency. I like mine a little runny.
Remove skillet from oven once eggs have set, and garnish with all toppings of your choice! I topped mine with thinly sliced radishes, chopped cilantro, chopped jalapenos, crumbled queso fresco, sliced avocado, extra fresh salsa, and diced red onions!
Serve immediately and enjoy!