Sheet-Pan Chilaquiles

Tossing tortilla chips in a chile-spiked sauce makes for the ultimate enchilada-nacho hybrid that's just as good for breakfast as it is for dinner. A shower of sliced radishes over the top adds even more crunch.

What You Get

12 oz tortilla chips 

14 oz enchilada sauce 

5 oz shredded Jack cheese 

6 large eggs 

Salt and freshly ground pepper

½ bunch radishes, trimmed and sliced into half moons

1 avocado, diced

¼ cup chopped cilantro 

1 lime, cut into wedges 

Makes 3 servings

10 minutes active 

25 minutes total  

Step 1

Preheat the oven to 425ºF. Line a sheet pan with parchment or foil.

Step 2

In a large bowl, toss half of the tortilla chips with half of the enchilada sauce until evenly coated. Transfer to the prepared pan, spreading out the saucy chips in an even layer. Repeat with the remaining chips and sauce.

Step 3

Sprinkle with the cheese. Crack the eggs onto the chips, spacing them evenly apart. Season the eggs with salt and pepper. Bake until the whites are set and the yolks are still runny, 12 to 15 minutes.

Step 4

Remove the sheet pan from the oven. Scatter the radishes and avocado around the eggs. Sprinkle with the cilantro and serve warm with the lime wedges for squeezing.

Contains: wheat, milk, eggs.