Preheat oven to 350 degrees.
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.
Servings and Ingredients
|3 tbsp.||Hy-Vee unsalted butter|
|1||small yellow onion, chopped|
|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|
|6||Hy-Vee large eggs|
|¼ c.||Hy-Vee sour cream|
|¼ c.||fresh cilantro|
|¼ c.||cotija cheese, crumbled|
|2||large radishes, thinly sliced|
Things To Grab
- 10-inch cast iron skillet
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.
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.
Remove cast iron from oven and drizzle with sour cream. Sprinkle with fresh cilantro, cheese, and sliced radishes; serve immediately.
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 210mg
- Sodium: 1210mg
- Total Carbohydrates: 41g
- Protein: 12g
Hy-Vee Test Kitchen