Chilaquiles and Eggs

Do you sometimes forget to slice a bag of tortilla chips after a snack? Yes? Then you will love our chilakiles! Chilaquiles is a delicious Mexican dish that usually includes tortillas. Instead, we use stale tortilla chips - so you can tell that you deliberately left the bag open. Tip: If you're making this for dinner, use shredded chicken instead of eggs. Leave some more tomatoes to add more color to the garnish.
Chop the tomatoes and jalapenos in a blender. Add the broth, salt and garlic. Cover and cook on high speed for 1 minute or until smooth; set aside.Preheat a 12-inch skillet pan over medium-high heat. Add the butter; whisk to coat. Add the onion; simmer for 2 minutes or just until soft, stirring occasionally. Add the tomato mixture to the pan. Bring to a boil. Reduce the heat to medium-low and simmer uncovered for 10 minutes, stirring occasionally.Add the chips to the pan and stir to coat with the tomato mixture. Break the eggs, one at a time, into the chips, spreading them evenly in a circle inside the mold. Reduce the heat to medium-low, cover and cook for 5-7 minutes or until the eggs are set but still runny in the middle. Remove the pan from the heat. Place the avocado slices on top of the eggs. Top with sour cream slices and sprinkle with coriander. Serve immediately.