Red Pepper and Spinach Chilaquiles

Preheat oven to 400ºF. Cut corn tortillas into triangles (one tortilla will make about 6 triangles) and toss on a baking sheet with 1 tablespoon oil to coat. Spread them out in an even layer and bake 10–12 minutes, or until golden brown and crisp. Remove from oven and set aside. Turn oven temperature up to 450ºF.

Heat a nonstick or cast-iron skillet (the latter is my new BFF, so I recommend making the investment if you haven’t yet) over medium heat and coat with remaining 1 tablespoon oil. Add bell pepper, onion, and garlic and cook until tender and lightly charred. You may need to cover for a minute or two to allow them to steam just a bit.

Once veggies have cooked, stir in spinach and cook until just wilted. Pour in half of the enchilada sauce and half of the baked tortillas, and stir to combine. Continue adding enchilada sauce and baked tortillas and stirring until all is in the skillet.

Use a large spoon or spatula to gently make little holes in the veggie-tortilla mixture and crack an egg in each (make as many holes as you have eggs). Bake at 450ºF for 8–10 minutes, or until whites become almost firm. Remove from oven and cool slightly.

Top with cheese, sliced avocado, radishes, cilantro and jalapenos (if using). Serve immediately and store any leftovers in an airtight container. Enjoy!