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Joe’s Mexican Breakfast Skillet

While we were in Flagstaff we were busy cooking, grilling, and drinking all sorts of delicious things. The night we arrived, Chris took over the grill and produced a beautiful spread of grilled vegetables and home-made salsa. In the morning we had plenty of leftover veggies and chips, so Joe got to work making a spectacular version of Chilaquiles.

Large cast-iron skillet

A splash of olive oil

1 medium onion, diced

1 or 2 cloves garlic, chopped finely

Roughly 1/3 of a bag of corn tortilla chips

8 eggs Assorted veggies, chopped. These can be anything you like, but we used grilled veggies from the night before-zucchini, red onion, sweet corn, carrot and asparagus.

1 can Enchilada sauce-we had to look closely to find gluten-free sauce

Heat the oil in the skillet and add the onion and garlic. Saute until the onions become soft and slightly translucent.

Spread the chips over the onions to cover the skillet and let heat for a couple of minutes.

Crack eggs and drop into skillet, distributing them evenly over the pan. Spread veggies over the top.

Using a spatula, gently stir the contents of the skillet together. The chips should become soft and the eggs and veggies should be incorporated evenly.

Pour the enchilada sauce over the skillet and let cook on low until the eggs are set, five minutes or so.

Dig in! Joe brought out the big guns and used two skillets to feed us. Yes, there were leftovers, but we still ate like champs.