Harissa Chilaquiles

Recipe

Main Dish
Harissa Chilaquiles

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Harissa chilaquiles skillet topped with sour cream, cotija cheese and thinly sliced radishes

User Rating

4.83 out of 5 stars
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6 ratings

Recipe Data

6
Servings
5min
Prep
25min
Total

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Description

We put a harissa sauce spin on this traditional Mexican tortilla-based dish. And then we put eggs on it so we could eat it for breakfast. No shame. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
3 tbsp.Hy-Vee unsalted butter
1small yellow onion, chopped
Hy-Vee salt
1 c.Culinary Tours harissa sauce
1(14.5-oz.) can Hy-Vee diced tomatoes with roasted garlic and onion
1(7-oz.) bag Culinary Tours Mediterranean black olive and caper chips
6Hy-Vee large eggs
¼ c.Hy-Vee sour cream
¼ c.fresh cilantro
¼ c.cotija cheese, crumbled
2large radishes, thinly sliced

Things To Grab

  • 10-inch cast iron skillet

Directions

  1. Preheat oven to 350 degrees.

  2. Heat butter in a 10-inch cast iron skillet over medium heat. Add onions and season with salt. Sauté until softened, about 3 to 5 minutes.

  3. Stir in harissa sauce and canned diced tomatoes. Bring to a simmer. Remove from heat and add chips, a handful at a time, to sauce; tossing to coat. Crack 6 eggs over the chips and bake for 12 to 15 minutes or until egg yolks thicken and whites set.

  4. Remove cast iron from oven and drizzle with sour cream. Sprinkle with fresh cilantro, cheese, and sliced radishes; serve immediately.

Nutrition facts

Servings

450 Calories per serving

Amounts Per Serving

  • Total Fat: 26g
  • Cholesterol: 210mg
  • Sodium: 1210mg
  • Total Carbohydrates: 41g
  • Protein: 12g

Daily Values

0%
Iron 15%
0%
Calcium 8%
0%
Vitamin D 6%
0%
Potassium 8%

Recipe Source:

Hy-Vee Test Kitchen