Chilaquiles with Spicy Salsa

Name: Chilaquiles with Spicy Salsa
Total time: 34
Yield: 4
Ingredients: 2 tomatoes, chopped; 6 dried chile de arbol peppers; 1 onion, sliced; 2 cloves garlic, minced; 1 teaspoon chicken bouillon granules; salt to taste; water to cover; 2 tablespoons vegetable oil, or to taste; 2 (6 inch) corn tortillas, cut into strips; 4 eggs

Recipe by 20JEN from allrecipes.com

Breakfast,Brunch 34 Mins.

Ingredients

4 servings

•

2 tomatoes, chopped
•

6 dried chile de arbol peppers
•

1 onion, sliced
•

2 cloves garlic, minced
•

1 teaspoon chicken bouillon granules

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salt to taste
•

water to cover
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2 tablespoons vegetable oil, or to taste
•

2 (6 inch) corn tortillas, cut into strips
•

4 eggs

Instructions

Combine tomatoes, chile de arbol peppers, onion, garlic, chicken bouillon, and salt in a saucepan; add enough water to cover. Bring to a boil; reduce heat and cook, stirring occasionally, until tomatoes and peppers soften, 5 to 10 minutes.
Transfer chile peppers to a blender using a slotted spoon; blend until smooth. Pour in tomato mixture; blend until smooth.
Heat oil in a large skillet over medium heat. Cook and stir tortilla strips in the hot oil until crispy, 3 to 5 minutes. Crack in eggs; stir until scrambled and set, about 5 minutes. Strain blended sauce over tortillas and eggs; mix well.