According to Patricia: Here's a scrumptious yet streamlined twist on chilaquiles, a traditional Mexican dish. Everything is made in one skillet for ease. Avocado is optional, but always delicious. And if that's not enough to appreciate, the chilaquiles are packed with iron, which carries oxygen throughout your body to keep you feeling at your tip-top best. Recipe, courtesy: From Burnout to Balance: 60+ Healing Recipes and Simple Strategies to Boost Mood, Immunity, Focus, and Sleep
Ingredients
2 tablespoons avocado oil or sunflower oil, divided
4 large eggs
3 scallions, thinly sliced, green and white parts separated
1 cup fresh or thawed frozen corn kernels
1 large (10-ounce) zucchini, cut into ½-inch half-moons
¼ teaspoon sea salt, or to taste, divided
1 (15-ounce) can low-sodium black beans, drained
2 ounces organic corn tortilla chips (about 24 chips, but number varies)
⅓ cup green enchilada sauce
2 ounces shredded Mexican cheese mixture or crumbled Cotija cheese (about ½ cup)
¾ cup heirloom gape or cherry tomatoes, halved
¼ cup fresh cilantro leaves with tender stems
2 medium limes, sliced into wedges
Supercharger: 1 avocado, sliced (optional)
Instructions
Heat 1 tablespoon of the oil in a large (12-inch or larger) cast-iron or other stick-resistant skillet over high heat. Once the oil shimmers, carefully crack in the eggs and fry as desired, about 2 minutes, using the tip of the spatula to separate eggs, if needed. Transfer to a plate and set aside.
In the same skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the white parts of the scallions, the corn, the zucchini, and ⅛ of the salt and cook, stirring occasionally, until the vegetables are caramelized, about 6 minutes. Turn off the heat and fold in the black beans, the green parts of the scallions, the tortilla chips, and the enchilada sauce, trying not to break the chips, until the beans are heated through and chips are slightly wilted, about 2 minutes. Taste to adjust for seasoning,
Scoop onto plates with a spatula or large spoon, and nestle in the fried eggs. Top with the cheese, tomatoes, and avocado (if using). Sprinkle with the remaining ⅛ teaspoon salt and the cilantro and squirt with the lemon wedges to serve.