Chilaquiles with Homemade Tomato Sauce & Fried Egg

Corn tortillas baked with a zesty homemade tomato sauce and creamy goat cheese, topped with fried eggs. The perfect brunch dish for colder days.

Tomato Sauce:
2 TBS olive oil
4 cloves of garlic, minced
1 28-ounce can (800g) crushed tomatoes
1 14-ounce can (200g) diced tomatoes
1 TBS onion powder
1/4 cup chopped parsley
salt to taste

Chilaquiles:
10 corn tortillas
1/4 cup (60ml) olive oil
pinch of salt
1 cup tomato sauce
1 tsp chili powder
1/2 tsp garlic powder
1/4 cup crumbled goat cheese (any cheese works also)
4 large eggs
parsley for garnish
1/2 lime

View the full recipe at Healthy Nibbles & Bits →