Chilaquiles Recipe
sunny side up pasture-raised eggs, avocado, cauliflower, carrot, red onion, cilantro, sunflower seeds, pecan mole, Tozi blue corn tortilla chips
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Ingredients
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Chilaquiles & Sauce
Vegetables & Garnishes
Eggs & Cooking Fat
Finishing Seasonings
Method
Chilaquiles & Sauce
- 1
Warm and thin the mole
In a medium saucepan over low heat, combine 1 cup pecan mole and 1 cup vegetable or chicken stock. Stir frequently until the mole loosens and becomes a glossy sauce (about 5–7 minutes). If too thick, add up to 2 tbs more stock to reach a pourable but slightly viscous consistency. Season with 1/2 tsp salt and 1/4 tsp black pepper and 1 tbs lime juice. Keep warm on the lowest heat setting.
- 2
Coat chips
Place 6 cups Tozi blue corn tortilla chips in a large shallow bowl or baking dish. Pour about two-thirds of the warm pecan mole over the chips and gently toss with a spatula to coat most pieces while leaving some chips crisp. Reserve the remaining mole to spoon over plates when serving so some chips stay crunchy.
Vegetables & Garnishes
- 3
Sauté cauliflower, carrot and onion
Heat 2 tbs oil in a large skillet over medium-high heat. Add the 2 cups cauliflower florets and sauté 4 minutes until they begin to brown. Add 1 cup thinly sliced carrot and 1/2 cup thinly sliced red onion; continue to cook another 3–4 minutes until carrots are tender-crisp and onion softens. Season vegetables lightly with a pinch (about 1/8 tsp) of sea salt. Remove from heat and set aside.
- 4
Eggs & Assembly
- 5
Cook sunny-side-up eggs
Wipe the skillet used for vegetables clean and return to medium-low heat. Add 1 tsp butter (optional) and a light drizzle of oil. Crack 4 pasture-raised eggs into the skillet (work in two batches if needed to avoid crowding). Cook low and slow until whites are set but yolks remain runny, about 3–4 minutes. Cover the skillet for the last 30–45 seconds to help whites set without flipping. Season eggs with a pinch of sea salt and a grind of black pepper.
- 6
Plate the chilaquiles
Divide the mole-coated chips onto 4 plates (about 1.5 cups chips per serving). Spoon the sautéed cauliflower, carrots, and onions evenly over the chips. Place one or one sunny-side-up egg on top of each portion (if you cooked two batches, add two eggs to two plates and the remaining to the others as desired). Spoon reserved mole over the eggs and any exposed chips for extra flavor, leaving some chips still crisp.
- 7
Garnish and finish
Arrange sliced avocado on each plate beside or slightly overlapping the eggs. Sprinkle each portion with 1 tbs toasted sunflower seeds, about 1 tbs crumbled queso fresco (optional), and scattered cilantro leaves (roughly 1 tbs per plate). Finish with a light squeeze of lime if desired and adjust salt and pepper to taste.