This is one of those breakfast dishes that taste better when made at home, I gave it a shot this week by simplifying it a bit, I cheated and used El Pato sauce rather than making my own. I was a hUnGry girl so to avoid a grouchy me I used the canned stuff. Pato is perfect for this, plus I like the cans.

You’ll Need:
6 corn tortillas cut into quarters
1 can of El Pato
1 small onion, thinly sliced
salt and pepper to tase
4 eggs
1 cup of oil for frying tortilla chips
1 jalapeño sliced
few sprigs of parsley or cilantro
queso fresco or cotija cheese
mexican cream or crème fraîche

Method:
-heat oil in a skillet over medium heat
-add tortillas and watch them turn into a light golden brown color, you have to watch them carefully or they’ll burn on you, it takes about three minutes.
-once golden brown, drain chips over paper towels. You can also bake and avoid the whole frying process as well. Just make sure you drizzle the tortillas with olive oil to avoid burning.
-dispose of oil
-using the same pan, place chips back into pan and add eggs
-mix to coat chips with the eggs until cooked
-add your can of El Pato sauce and mix again, this step is takes about a minute
-plate your chilaquiles and garnish with cheese, parsley, onions, jalapeños and cream to tase!

Serves 2