Breakfast: Baked Breakfast Nachos (Chilaquiles)

Recipe by Candace Braun Davison This is legit our new favorite way to eat nachos.

Ingredients

2 jars salsa Verde (11 oz. each)
2 c. chicken broth
1 bag shredded Mexican cheese
1 bag Tortilla chips
1 tbsp. tbsp oil
3 to 4 eggs
Torn cilantro
sour cream

Instructions

Preheat the oven to 325 degrees F.
Mix 1 jar salsa and the chicken broth in a saucepan, bringing it to a boil over medium-high heat. Let it cook for about 2 to 3 minutes, stirring continuously. Remove the saucepan from heat and add the cheese, stirring until melted (it won't combine into a smooth sauce; that's fine).
Place the tortilla chips in an oven-safe dish and pour the sauce on top. Sprinkle on a handful of cheese, then place in the oven for 8 to 10 minutes.
Once you're halfway through cooking, heat the oil in a saute pan and cook the eggs, two at a time, until the whites have set but the yolk is still runny. Slide the eggs onto the cooked tortilla mixture. Crack open the second salsa jar and spoon on a little extra salsa and torn cilantro. Spoon on sour cream, if desired.

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