This fall, baked chilaquiles is featured on our Sunday brunch menu. At its simplest, chilaquiles combines hearty tortilla chips with a red or green sauce for a starchy combo that welcomes additions such as fried eggs, chicken shreds, cilantro and cheese.

When the tomatoes are plentiful, I make a sauce of fresh tomatoes, canned ground tomatoes and a little chipotle chile. Ground turkey and a packet of taco seasoning add lean protein and zesty flavor. The meaty sauce mixture can be made a day or two in advance and reheated while the oven heats.

Likewise, I bake my tortilla chips a day in advance to make the morning prep speedy. Of course, when I have thick restaurant-style corn tortilla chips available, I use those instead of baking my own; the dish will be a bit richer.

For baked chilaquiles, I crack eggs right into the sauced chips before popping the dish into a hot oven. Serve the baked chilaquiles as soon as the eggs are set so the yolks stay runny and the tortilla chips maintain some texture and crispness. Garnish as you like, but be sure to pass something tangy to cut the richness, such as plain yogurt, hot sauce and/or fresh lime wedges.

I serve a romaine and arugula salad, dressed with fresh lime and olive oil, and topped with sliced tomatoes alongside the casserole.

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