Chilaquiles are a traditional breakfast made from last night’s feast. Leftover salsa and stale tortillas are heated up with a few eggs  and any other leftovers you want to throw in the pan. Basically, it’s a scramble but one with spicy, fresh, lively flavor.
Luckily, stale tortillas don’t make or break the dish. Chilaquiles are plenty delicious with just eggs, homemade salsa, jalapenos and cilantro. If you like, slice up some homemade Primal tortillas  and serve them on the side. You can also add meat, sour cream, cheese , green onions, avocado and any other ingredients you might usually put in a taco or burrito. Those who love traditional chilaquiles, however, will skip all that and just stick with a big plate of soft scrambled eggs drowning in sauce.
The sauce for chilaquiles can be green salsa or red. In this recipe, it’s red: a quick and easy homemade salsa that has the robust flavor of roasted tomatoes and garlic. The salsa is mild; it’s the sliced and sautéed jalapenos that kick up the spiciness of this dish. Add as many as you can handle. Then scramble up some eggs, mix it all together and you’ll have a breakfast you won’t soon forget.
- 2 large or 4 smaller tomatoes
- 1 garlic clove
- 2 heaping tablespoons (30mL) finely chopped yellow onion
- A few tablespoons of oil
- 1 jalapeno (or more) sliced into rounds
- 4 eggs, whisked with a little salt
- Handful of cilantro, roughly chopped
Place the tomatoes on a rimmed baking sheet several inches under an oven broiler on high. Roast the tomatoes for about 5 minutes on each side until the skin blackens and peels back. Let the tomatoes cool to the touch then peel the skin off, discarding both the skin and any juice that gathers.
While the tomatoes cook, toast the garlic clove (peel still on) by putting it in a hot, dry skillet over medium heat until it’s blackened on both sides. Pressing down on the clove to flatten it a little bit will help the skin blacken faster.
Peel the toasted garlic clove and put it in a food processor or blender with the onion, pulsing a few times to chop as much as possible. Add the tomatoes and pulse until you reach your desired salsa texture. Add salt to taste. (If you want a spicy salsa, add some hot sauce, serrano chiles or jalapeno).
Drizzle a tablespoon or so of oil in a pan and heat. Add the jalapenos. Saute a few minutes until lightly browned. Add the eggs and stir as they cook. Just before the eggs are set, add the salsa and cook until heated.
Transfer eggs and salsa to a plate and top with cilantro. Serve slices of Primal tortillas  on the side.
Want more Primal recipes? Try the Primal Blueprint Slow Cooker Cookbook for free here.