Chilaquiles from the How to Eat with One Hand cookbook - Eat North

In a 12-inch (30 cm) skillet with a lid, heat 2 tablespoons (30 mL) of the olive oil over medium-high heat.

Add the sausage and brown for about 5 minutes, until it is cooked on the outside but still pink in the middle. Use a slotted spoon to transfer the sausage to a clean plate. Set aside.

In the same skillet, combine the onion and pepper. Cook for 5 to 7 minutes, until the pepper softens and the onion is translucent.

Add the eggplant and cook for an additional 5 minutes, stirring occasionally. Cover with the green salsa. Reduce the heat, cover and let simmer for 10 to 15 minutes, until the eggplant is tender.

Return the sausage to the skillet along with the corn chips and cook for 1 to 2 minutes more, until the chips have softened.

In a small skillet, heat the remaining 1 tablespoon (15 mL) olive oil over high heat until it shimmers. Crack an egg into the oil and reduce the heat to medium. Fry the egg for 1 to 2 minutes, until the whites are set but the yolk is still runny.

Gently place the egg on top of the chilaquiles. Repeat 3 more times.

Add the sour cream to the chilaquiles in a few large dollops. Do your best to artfully arrange the avocado, tomatoes, corn and cilantro on top.

Serve immediately, with jalapeño and hot sauce for the adults, if desired, and extra chips for dipping.

Store leftovers in an airtight container in the fridge for up to 5 days.

TIP: This recipe is great for using up overripe produce like zucchinis, tomatoes and even squash. Just chop it up and throw it in with the onion and pepper. You can add an additional 1 to 2 cups (250 to 500 mL) of chopped veggies without it drastically affecting the flavour of the recipe or the cook time.

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Chilaquiles from the How to Eat with One Hand cookbook - Eat North
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