Dairy-Free Chilaquiles Rojos with Coconut Crema

Ingredients

• 6 cups Corn Tortilla Chips
• 2 cups Red Salsa
• 0.5 medium Onion
• 2 cloves Garlic
• 1 can Coconut Cream
• 1 tbsp Lime Juice
• 2 tbsp Olive Oil
• 0.25 cup Cilantro
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 4 count Eggs

Instructions

1. 1Place a 12-inch (30 cm) skillet over medium heat (300-325°F / 150-160°C). Add the 2 tablespoons of olive oil to the skillet and let it heat for 1 minute.
2. 2While the oil heats, peel and finely dice the 0.5 medium onion into 1/4-inch (0.6 cm) pieces. Peel and mince the 2 cloves of garlic. Add the diced onion and minced garlic to the hot oil in the skillet. Sauté for 5-7 minutes, stirring occasionally, until the onion pieces are translucent and soft.
3. 3Pour the 2 cups of red salsa into the skillet with the softened onion and garlic. Stir to combine. Bring the mixture to a gentle simmer over medium heat (300-325°F / 150-160°C) and cook for 5 minutes, stirring occasionally, until the salsa has slightly thickened.
4. 4Add the 6 cups of corn tortilla chips to the skillet. Gently toss the chips with the salsa mixture using a spatula until all the chips are evenly coated.
5. 5Continue to cook the chips in the salsa over medium heat (300-325°F / 150-160°C) for 5-7 minutes, stirring gently every 2 minutes. The chips should soften slightly but still retain some texture, not become mushy.
6. 6While the chilaquiles finish cooking, prepare the coconut crema. Open the 1 can of coconut cream and pour its contents into a blender or food processor. Add the 1 tablespoon of lime juice, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Blend on high speed for 1-2 minutes until the mixture is completely smooth and creamy.
7. 7Heat a separate non-stick skillet over medium-low heat (250-275°F / 120-135°C). Crack the 4 count eggs into the skillet, being careful not to break the yolks. Fry the eggs for 3-5 minutes, until the whites are set and the yolks are still runny, or to your preferred doneness.
8. 8Finely chop the 0.25 cup of cilantro. Divide the chilaquiles among 4 serving plates. Top each portion with one of the fried eggs, a generous drizzle of the coconut crema, and a sprinkle of the chopped cilantro. Serve immediately.

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