This was a really interesting dish. I had it once in Portland when visiting family, and I really loved it. Of course, I also loved the bread underneath. I decided to try to “paleoify” it as best I could. I put avocado oil chips underneath as a “bed” for the egg and sauce. I am not of the mind that white potatoes are not paleo. I don’t eat them all the time, but I do have them sometimes. This actually turned out to be a cool and very weird “chilaquiles”. It actually tasted amazing!
- 1 Tbsp paleo approved oil (lard, bacon fat, coconut oil, ghee, avocado oil…)
- 1/4 yellow onion
- 1 14oz can tomato sauce
- 1 garlic clove, minced
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- pinch of cayenne
- 1/2 tsp coconut sugar (optional)
- salt and pepper to taste
- 3-4 eggs
- fresh parsley for ganish
- avocado oil potato chips (found at Costco and Whole Foods)–optional
In a skillet over medium high heat, cook the onion in oil. After the onion is transparent, add all other ingredients except for the eggs and parsley. Stir to combine. Drop eggs into the sauce and cover. Lower heat to medium and cook until eggs are desired doneness. Garnish with parsley. Serve over avocado oil chips (optional) and mash together.