This Mexican one-skillet meal is great for brunch and provides a new way to repurpose salsa and tortilla chips.
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2 tablespoons Land O Lakes® Butter
1 small (1/2 cup) onion, finely chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon ground red pepper (cayenne)
2 cups Roasted Tomato Salsa
1 1/2 cups chicken broth
1 (4-ounce) can diced green chiles , drained
1 (12- to 13-ounce) bag tortilla chips
6 large Land O Lakes® Eggs
4 ounces (1 cup) queso fresco cheese, crumbled
2 radishes, thinly sliced
2 tablespoons coarsely chopped fresh cilantro leaves
Heat oven to 375°F.
Melt butter in 12-inch nonstick ovenproof skillet over medium heat until sizzling. Add onion, chili powder, cumin, garlic salt and ground red pepper; cook, stirring occasionally, 2-3 minutes or until onion is tender. Stir in salsa, broth and green chiles; continue cooking 2-4 minutes or until mixture comes to a boil.
Reduce heat to low. Add tortilla chips, a handful at a time, gently stirring chips into salsa mixture. Continue cooking 4-6 minutes or until chips begin to soften and liquid is absorbed. Remove from heat.
Crack eggs evenly over surface of mixture. Bake 15-18 minutes or until egg whites are set.
Sprinkle with queso fresco, radishes and cilantro just before serving.
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