Scrambled eggs redux: A recipe for chilaquiles

Traditionally made with stale tortillas, sauce and eggs, chilaquiles are a very economical comfort food. Often served for breakfast, they are always a surprisingly filling and delicious meal.

The beauty of chilaquiles lies in their ability to make use of any leftovers you might have on hand. Shredded chicken? Yep. Leftover black beans? Go for it. In the end it will all be smothered with enchilada sauce and topped with shredded cheese, so you can’t possibly go wrong.

If you do have stale tortillas that need to be used, cut them into strips and fry them up before starting. I’m usually too lazy to do this, so I skip the step and use tortilla chips instead. It’s a great way to get rid of the end of your tortilla chip bag.

Start by heating butter in a large skillet on medium heat. When the pan has heated, drop in your pepper, onion and garlic. While these are frying, crack four eggs into a bowl. Whisk the eggs and set aside.

When the onion is translucent and the pepper is softened, pour the eggs into the skillet and stir continuously until the eggs are firm. Scoop the eggs onto a plate and quickly wipe down the skillet with a paper towel.

Pour the enchilada sauce into the skillet and heat until bubbly, then add in the tortilla chips. Stir for a minute or two to ensure the chips are covered with sauce.

Add in the eggs, stir it all together and top with any garnishes you desire.