A traditional Mexican breakfast, made with a South American flair (quinoa tortillas). Add grilled potatoes and a side of beans for a complete meal that can be served any time of day. The recipe for Chilaquiles is adapted from Karyn’s on Green Restaurant’s Chef Karyn Calabrese. Karen uses tofu, but we prefer organic eggs (which are more traditional), because soy is problematic for so many people.
2 ½ lb. fresh tomatillos, husks removed
½ yellow onion, peeled
2 jalapeno chiles, stemmed
½ cup cilantro leaves
Pico de Gallo
5 medium tomatoes, finely diced
½ small onion, finely diced
¼ cup chopped cilantro
2 Tbs. lime juice
2 Tbs. olive oil
2 avocados, halved, pitted, and scooped out
1 Tbs. chopped cilantro
1/8 tsp. olive oil
1 ½ tsp. lemon juice
1 small tomato, finely diced (optional)
¼ red onion, finely diced
2 Tbs. olive oil
8-10 organic eggs (depends on size)
6 cups quinoa tortilla chips
To make Salsa Verde: Bring a large pot of pure water to a boil. Add tomatillos and onion and boil for 10 minutes or until vegetables are soft to the touch. Drain, transfer to blender, and blend with jalapeno and cilantro until smooth.
To make Pico de Gallo: Combine all ingredients in a medium bowl and season with sea salt and pepper.
To make Guacamole: Mash avocados, cilantro, oil, and lemon juice in a medium bowl. Stir in tomato and onion, and season with a light touch of sea salt and pepper.
To make Chilaquiles: Scramble eggs in oil over medium heat. Season with sea salt and pepper. Stir in 2 cups Salsa Verde, then tortilla chips. Stir in 2 more cups Salsa Verde, and cook 2 to 3 minutes or until heated through. Serve with Guacamole and Pico de Gallo.