Red Chilaquiles Egg Bake

Preparation

1. Step 1

   Finely chop the white onion. Peel and mince the garlic.

   Step 2

   Finely dice one jalapeno and thinly slice the remaining jalapeno, membrane removed. Squeeze the lime until you have 2 tablespoons juice.

   Step 3

   Heat oil in a 10-inch, heavy-bottomed skillet over medium-high. Add onion and cook stirring occasionally, until lightly charred in places, about 4 minutes. Reduce heat to medium and add garlic and the finely diced jalapeno. Cook, stirring, until fragrant, about 1 minute.

   Step 4

   Pour the Campbell’s® Condensed Tomato Soup. Add in diced tomatoes, ½ cup water, lime juice, and chipotle chili sauce into the skillet with the onion mixture.

   Step 5

   Bring to a boil, stirring to combine salt and pepper.

   Step 6

   Stir in the tortilla chips until coated in sauce. Add eggs.

   Step 7

   Bake until egg whites are set, about 13 minutes. Top with avocado, jalapenos, queso fresco, and cilantro.