I don't think breakfast can get much better than this.

If there is anything I like it is good comfort food. I love how every culture has it’s own unique comfort food. Mexico in particular is blessed with many different types of comfort food. Some things like churros or tacos are well known to the American pallet. Somethings however I think are not so well known.
One of my favorite lesser known comfort foods is Chilaquiles. I think this dish is less known because tortilla chips are not really known as breakfast food in America and because this dish is more from the south of Mexico. Chilaquiles is nice because it is simple to make and you can find the ingredients almost anywhere. To make this recipe you will need:
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5 eggs
A dab of vegetable oil
1 chicken breast cooked and cubed
1/2 bag of tortilla chips or 4 corn tortillas quartered and fried until they are brown.
2 tomatoes
1/2 an onion
1 clove of garlic
2 TBSP of cream or sour cream
2 green chiles (or a 4oz can of chopped green chiles)
1/4 cup of water
Salt to taste
White Cheese (optional)
Avocado (optional)
1) You need to do is toast your tomatoes by heating them over a low heat in a frying pan. Heat them until you start to see black marks on your tomatoes.
2) Put your toasted tomatoes, your onion, your garlic, your green chiles, your cream, and your water in a blender and puree until it all becomes pink and smooth. If you want you can do this with a pestle, Aztec style, but don’t come crying to me if it takes too long.
3) Take the sauce out of the blender and put it into a sauce pan. Stir and heat with a medium flame until the sauce starts to boil. This will slightly thicken the sauce. When it thickens set it aside.
3) Turn the flame down low and slightly coat your pan with oil. Let the oil heat up and then add in the eggs. Cook the eggs until they are slightly underdone (think custard like).
4) While the flame is still on add in your chicken and mix.
5) Add in your tortilla chips and mix.
6) Slowly pour and mix in your sauce. You want the sauce to cover everything but not drown the dish.
7) Salt to taste.
8 ) Put the chilaquiles on a place and serve hot. Garnish with white cheese and avocado.
Being Chicano I cannot claim that my version of chilaquiles is Mexican, but I wouldn’t call it American either. What I would call it is an easy dish to make that makes for a nice hearty breakfast. Here is a video if you are interested: