Where you are always allowed to play with your food!
This is a simple and delicious breakfast that took no time to make. I toasted a whole wheat english muffin, spread some avocado (actually, it was a 100 calorie package of Wholly Guacamole, but same idea), and topped it with perfectly cooked sunny side up eggs! You are not going to get this at any drive-thru!
I thought of this meal last night when I was making dinner. I knew that there would be a bit of steak leftover from those 2 humongous Porterhouse steaks. I knew I had a couple of avocados that I needed to use up. I knew I had some leftover pita that was on its last leg. Oh, and I had a few farm fresh eggs left over in the fridge. PERFECT! I thought about adding some salsa or hot sauce, but I wasn’t really in the mood for spicy this morning. One pita held everything perfectly, and one leaked out a bit. I have no problem getting a little dirty while I eat. This is a great way to repurpose your leftovers. Have a great day! See ya back at dinner! Got a yummy seafood dish coming up…
If you have been following my blog at all, you know I love a nice runny eggs, especially on top of leftovers. I have made this on the blog a while back. If you ever have any leftover sauce, like marinara, meat sauce, or Ragu, you can make this easy recipe.
I made some sausage and ground beef sauce for lasagna the other day.
Mushroom and Meat Sauce:
This makes 3 batches for our family of 5.
First diced up 1 onion and 1/2 head of garlic. Cook that for a few minutes in a bit of butter and olive oil mix. Then add an entire 16 oz. container of mushrooms to your dutch oven. Cook that down for a bit. Add plenty of salt, pepper, and Italian seasoning (oregano, thyme, basil, marjoram). Then add 1 28 oz. can of tomato sauce, 1 28 oz. can of diced tomatoes, 1 28 oz. can of crushed plum tomatoes, 4 squirts of tomato paste, 1/3 bottle of red wine, and 4 tablespoons of Worcestershire, 2 pats of butter, and about 3 tablespoons sugar. The wine and Worcestershire just give it an extra layer of flavor, especially since you are making mushroom and meat (beef)in it. The butter and the sugar help to add a bit of sweetness to the sauce and mellow the acidity of the tomato a bit. Cook for 2-4 hours. The longer the better. Add in browned ground beef and sausage and cook another 1/2 hour or so.
For your Eggs Diablo:
Put your leftover sauce in a cast iron skillet (add some hot sauce to make it extra spicy) and place a few eggs gently on top. Cook in a 350 oven for 15-20 minutes until your eggs are cooked- whites are cooked, but yolks are still runny. Serve with more hot sauce and some crusty bread for dipping.
This is a great easy comforting lunch on such a yucky day. The only thing better would have been a hot bowl of tomato soup with the egg on top- great for dipping your grilled cheese. Yum! But there is no way I am going on in all this yucky rain, so this is going to have to do for today. My girls love this, too!
Chilaquiles is a traditional Mexican dish that typically contains green salsa (tomatillo), red salsa (tomato) or mole sauce that is poured over crisp tortilla triangles, called totopos. The mixture is simmered until the tortilla starts softening. Because this was mainly a dish to use leftover tortillas and salsa, sometimes leftover meat is added to the mix. Most recipes garnish it with sour cream or crema, shredded queso fresco, raw onion rings and avocado slices. Since chilaquiles is mostly considered a breakfast/brunch dish, it is usually topped with eggs.
I have read lots of different recipes on this and I believe that this is one of those things that some regions and families just make and hold true for themselves. Mexican dishes, regional and family variations are quite common.
My husband grew up eating this recipe that his mom made and called Chilaquiles. They are not from Mexico… I would consider this more of a pork soup, so technically, this is not a true chilaquiles… but don’t tell them that I said that =)
“Chilaquiles”
1 pork butt (this would work well for chicken) heavily seasoned with salt, pepper, onion and garlic powder. Add a couple of cups of beef or pork stock. Cook all day in a crock pot on low for 8 hours or high for 4 hours.
Brown a diced onion and a few cloves of crushed and minced garlic in a large dutch oven.
Add your shredded pork/chicken.
Add one large can of diced tomatoes.
Add 4 small cans of diced green chilies
Add a few shakes of Worcestershire Sauce
Mix in more stock to your desired consistency.
Add in tortilla chips, leftover tortillas, or corn chips
Top with cheese, sour cream, avocado/guacamole, and possibly a nice runny egg for breakfast/brunch
Fun Foodie Family 
