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Red Chilaquiles with Poached Eggs
Red Chilaquiles with Poached Eggs

Red Chilaquiles with Poached Eggs

30 Min(s)
15 Min(s) Prep
15 Min(s) Cook
These Red Chilaquiles with Poached Eggs get their heat from skillet time on the stovetop. (Well, from that and the serrano chiles!)
What You Need
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6 servings
Original recipe yields 6 servings
2 cans (14.5 oz. each) diced tomatoes, undrained
1 cup water
1 small onion, sliced, divided
4 serrano chiles, stemmed
1-1/4 cups fresh cilantro leaves, divided
8 cups tortilla chips (7 oz.)
6 eggs
6 KRAFT Singles
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
1
Blend tomatoes, water, half the onions, chiles and 1 cup cilantro in blender until smooth. Chop remaining cilantro; set aside. Place chips in large skillet; top with tomato mixture. Bring to boil.
2
Break eggs, 1 at a time, into small bowl; slip egg into skillet, leaving space between eggs. Cover; cook on medium-low heat 12 min. or until whites are completely set and yolks begin to thicken but do not become firm.
3
Top each egg with 1 Singles; cook, covered 3 min. or until melted. Serve with sour cream, remaining onions and reserved chopped cilantro.
Kitchen Tips
Tip 1
Substitute
Substitute 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese for the Singles.
Nutrition
Calories
360
Calories From Fat
0
% Daily Value*
Total Fat 20g
26%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 215mg
72%
Sodium 670mg
29%
Total Carbohydrates 33g
12%
Dietary Fibers 5g
18%
Sugars 7g
14%
Protein 15g
30%
Vitamin A
60%
Vitamin C
15%
Calcium
30%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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