This delicious one-pan brunch (or dinner) delivers fast, satisfying flavor with just a handful of ingredients. Sprinkle cheese and crack eggs onto sauce-coated chips, then stick the skillet in the oven until the eggs are perfectly set.
Ingredients
- 1 (10 - oz.) can red enchilada sauce
- 1 cup vegetable broth
- 1 (15.5 - oz.) can no-salt-added black beans, drained
- 6 cups tortilla chips
- 1 cup reduced-fat shredded Cheddar
- 4 large eggs
- ¼ small red onion
- ¼ cup fresh cilantro
Steps
- Preheat oven to 400°F. In an ovenproof 12-inch skillet, combine enchilada sauce, broth and beans. Heat to a simmer over high.
- Add chips to the skillet and gently stir to coat with sauce. Sprinkle cheese in even layer over chips and crack eggs onto chips, spacing evenly apart. Season eggs with salt and pepper. Place skillet in the oven and cook until whites are set and yolks are cooked to desired doneness, 9–10 minutes.
- Meanwhile, very thinly slice red onion into half-moons and place in a medium bowl of cold water. Finely chop cilantro.
- Remove skillet from oven. Drain onion and pat dry with paper towels. Scatter onion over eggs and garnish with chopped cilantro.
Tips
Garnish with chopped jalapeños or serve with hot sauce for a little heat.
Tags
- vegetarian
- chilaquiles
- Fresh Magazine May June 2026