Chilaquiles

"Chilaquiles are a very personal recipe, meaning that everyone in Mexico knows what they are, but everyone has their own version. To me chilaquiles are the ultimate cozy food because even though they're simple, the heat and freshness of the salsa makes me think back to my childhood in Mexico. To me, they're the ultimate comfort food!" -Karla

Ingredients:

·        12 corn tortillas

·        Oil for frying

·        1-pound tomatillos

·        1/2 white onion

·        1-2 cloves garlic

·        1 habanero pepper or a couple of Jalapeños or Thai chilies (depending on your heat tolerance)

·        Handful of cilantro

·        Salt and black pepper to taste

·        4 eggs or Just Egg (egg substitute)

·        Queso fresco or Follow Your Heart Feta

·        Mexican crema or Tofutti sour cream

Instructions:

1. Prepare Tortillas:
Spread out the tortillas on the countertop to allow them to dry out. This helps them absorb less oil during cooking.
2. Make Salsa:
In a blender or food processor, combine tomatillo, ¼ of the onion, garlic, hot peppers, and cilantro.
Blend until the salsa is smooth.
Season with salt and pepper to taste and set aside.
3. Fry Tortillas:
Cut the tortillas into triangles or strips and fry until golden brown. Set aside.
4. Prepare Eggs:
Scramble the eggs or use Just Egg substitute.
Once scrambled, add a bit of extra oil to the pan.
Heat up and add the salsa (be cautious as it may boil).
Simmer the salsa in the eggs for approx. 3-4 minutes. 
(Be careful not to overcook the salsa as it will make tomatillos bitter.)
5. Combine with Chips:
When the salsa color has changed to a lighter green, add the fried tortilla chips and mix to coat.
Turn off the heat to prevent the chips from getting soggy.
6. Garnish and Serve:
Garnish the chilaquiles with queso fresco (or Follow Your Heart Feta), Mexican crema (or Tofutti sour cream), and the remaining ¼ of thinly sliced onion.

Enjoy immediately and serve with black beans if desired.