Tonight I'm not able to make Sunday dinner due to some plans we have this afternoon. I decided I would document our Sunday breakfast instead. Due to my workout schedule, usually my only morning available for making a nice, big breakfast is Sunday. It's been a tradition since Shawn and I first started dating to make breakfast and listen to KMHD or jazz records on Sunday mornings. Over five years later and the tradition still stands strong.
This morning, I made poached eggs over a chilaquiles-type dish. It's not really authentic chilaquiles, but a close rendition of them. Here's how I did it...
5 corn tortillas cut into small squares (about 3/4 inch)
1/2 lb. Mexican pork chorizo
Bacon fat (or vegetable oil)
Salsa (my mom uses the verde, but I just had a little bit of Emerald Valley salsa left)
Avocado, if desired
Preheat oven to 200 degrees. Cook the chorizo over medium-high heat until cooked thoroughly. Remove chorizo from pan and place onto a paper-towel lined plate, leaving some of the drippings in the pan. Place the plate in the oven to keep warm while finishing the dish.
Add the bacon fat, or oil, to the pan. When the fat has melted, add your tortillas and fry until slightly golden and starting to harden. Add the onion and continue to cook until the tortillas are pretty firm, but not fried through, and the onion is translucent. Add the salsa and coat tortilla thoroughly. At this point, I added a little water, too, since I was low on salsa. It doesn't take much to coat, though.
While tortilla is cooking, cook your eggs as desired. I poached mine since I had some farm fresh eggs from a friend again. To poach, bring a pan of water to a boil with 2 T white vinegar and 1 t salt. Reduce to a simmer. Add your eggs (recommended to crack them into teacups or small container that can be placed into the simmering water to reduce breakage), remove pan from heat, and cover for 5 minutes, less if you like it runnier.
When tortilla is ready and eggs are cooking, add chorizo from the oven to the tortillas and keep in the oven to stay warm.
Serve tortilla mixture with a sprinkle of cheese, such as queso fresco or I used some grated parmaggiano-reggiano, place eggs on top and serve with a side of avocado, as desired.