Paleo Mexican Chilaquiles

So I have a strained eye. Want to know how I got it? Evidently staring at your computer screen for four hours straight in bad lighting isn’t so good for your eyes. I really hope the Phillip Lim bag from Target is worth it! I got my official notification that it shipped today! Woo! I am slightly excited. Now I am stuck in my glasses for the next few days. My glasses aren’t so bad except I never update my prescription so everything is a bit fuzzy. Yes I am a little bit of a mess this week. 

Bad vision didn’t stop me from cooking up a storm yesterday. I made a couple new dishes, including chilaquiles. I had never heard of chilaquiles until I came across a recipe for the dish. It reminds me of huevos rancheros. I was nervous about swapping sweet potato chips for tortilla chips, but it turned out great! Like wow. Sometimes I surprise myself in the kitchen. This is definitely being added to one of my favorite paleo dishes. As I took the first bite, I couldn’t believe the sweet potato chips soaked up all the liquid. Then I realized I forgot a main ingredient. Salsa. Whoops. Thankfully the dish was fantastic without it, and I worked great as a topping after the fact. Serves 2 large portions or 4 small.  

Ingredients 

2 tbls ghee

1/2 sweet onion, diced

2 garlic cloves, minced

1 cup organic chicken broth

1 (4 oz) can diced green chiles

2 tbls adobo sauce

2 cups sweet potato chips (I used this recipe minus the rosemary) 

3 eggs

Extras

2 radishes, thinly sliced

a couple parsley sprigs 

Salsa

Directions

Preheat oven to 375 degrees. Heat 12-inch skillet over medium heat. Make sure your pan does’t have a plastic handle because it is going into the oven. Sauté onion and garlic for 4-5 minutes. Add in green chiles, adobe sauce and broth. Increase heat and stir until mixture reaches a boil. Lower to a simmer. Add in a handful of sweet potato chips and coat evenly. Let the chips soak up a little of the moisture, before adding another handful. I repeated the process about 5 times. Stir one last time to make sure the chips fairly evenly distributed. Season with sea salt and fresh ground pepper. Crack eggs on top of mixture, and place in the over for 12-14 minutes. You know it is done when most of the liquid is gone and the eggs are set. Top with radishes, parsley and salsa. 

Enjoy!

x vanessa 

Recipe adapted from spoon fork bacon.