Quick Chilaquiles

This is great for breakfast, brunch or anytime.

I’ve used premade salsa verde, but you can use what salsa you like.

8 eggs

1 jar salsa verde or salsa

1 each chopped: small onion, Roma tomato, avocado

1/8 - 1/4 c. each chopped: radishes, green onions

1/4 tsp. each: salt, pepper

Non stick cooking spray 

1/8 tsp. hot sauce

4 c. premade tortillas chips

Peel, rinse, chop onion, place in a clean bowl set aside.

Cut avocado in half, remove pit, scoop and chop avocado.

Place avocado in bowl with onion.

Rinse, remove ends of, chop green onions and radishes, place in a clean bowl.

Rinse, chop tomato, place in bowl with onions and avocados.

Preheat skillet over medium high heat.

Lower heat and spray non stick cooking spray in pan.

Add half of salsa and add tortilla chips.

Cook chips and salsa on both sides for a couple of minutes.

Remove chips and salsa with a clean spatula and arrange chips onto 4 clean plates.

Lower heat and spray more nonstick cooking spray in pan if needed.

Crack eggs in pan.

Sprinkle salt, pepper over eggs, cook eggs to desired doneness.

Turn off stove and with spatula, arrange eggs on top of chips.

Garnish with onions, avocado, radishes, green onion, tomato, hot sauce and rest of salsa if desired.

Serves 4.