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Recipes

Red Chilaquiles Egg Bake

By Campbell's

5.0

(1)

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What you’ll need

Ingredients

Ingredients

1

medium white onion

4

large garlic cloves

2

jalapeños

2

limes

2

tablespoons canola oil

2

cans Campbell’s® Tomato Soup

1

(14.5 ounce) can diced tomatoes

1

tablespoon chipotle chili sauce

Kosher salt and freshly ground pepper

1

(8 ounce) bag yellow corn tortilla chips

4

large eggs

Diced avocado, crumbled queso fresco, and chopped cilantro, for serving

Equipment

Cutting board

Chef's knife

Citrus juicer

10

-inch enameled cast iron skillet

Wooden spoon

Small bowl

1

-cup measuring cup

Need to make a substitution?

Preparation

  1. Step 1

    Finely chop the white onion.

    Step 2

    Peel and mince the garlic. Finely dice one jalapeno and thinly slice the remaining jalapeno, membrane removed.

    Step 3

    Squeeze the lime until you have 2 tablespoons juice. Heat oil in a 10-inch, heavy-bottomed skillet over medium-high. Add onion and cook stirring occasionally, until lightly charred in places, about 4 minutes. Reduce heat to medium and add garlic and the finely diced jalapeno. Cook, stirring, until fragrant, about 1 minute.

    Step 4

    Pour the Campbell’s® Condensed Tomato Soup. Add in diced tomatoes, ½ cup water, lime juice, and chipotle chili sauce into the skillet with the onion mixture.

    Step 5

    Bring to a boil, stirring to combine salt and pepper.

    Step 6

    Stir in the tortilla chips until coated in sauce. Add eggs.

    Step 7

    Bake until egg whites are set, about 13 minutes. Top with avocado, jalapenos, queso fresco, and cilantro.

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