PREP: 20 minutes | COOK: 15 minutes | YIELD: 6 servings

    In traditional chilaquile preparation there is a whole lot of fryin goin on! But in true Eat-Clean fashion, we’ve chosen to toast the tortillas. Is there a sacrifice on taste? No way!

    ½ lb (225 g) tomatillos, skins removed and quartered

    ½ yellow onion, cut into 6 pieces

    1 jalapeo, stemmed, seeded (or leave seeds in for a spicier dish), and quartered

    1 Anaheim pepper, stemmed, seeded and cut into 3-inch pieces

    1 clove garlic, peeled and slightly smashed

    ½ cup (120 ml) cilantro including stems, roughly chopped, plus more cilantro leaves to garnish

    ½ cup (120 ml) water

    Juice of ½ lime

    1 avocado, pitted

    ½ tsp (2.5 ml) sea salt, divided

    ¼ tsp (1.25 ml) freshly ground black pepper

    6 whole-grain sprouted corn tortillas, about 6 inches in diameter, cut into 4 wedges

    4 whole eggs + 8 egg whites

    ¼ tsp (1.25 ml) each ground turmeric and ground cumin

    Eat-Clean Cooking Spray (see Supportive Recipes)

    ½ cup (120 ml) nonfat Greek yogurt

    Heat a large, dry cast-iron skillet on medium. Add tomatillos, onion, jalapeo, Anaheim pepper and garlic, and cook, stirring occasionally, until charred and slightly soft, 5 to 8 minutes. Transfer to a blender and add cilantro, water, lime juice, one-quarter of the avocado, ¼ tsp (1.25 ml) salt, and pepper. Blend until smooth.

    Heat oven to 425°F (215°C). Spread tortilla wedges out on a baking sheet, and toast in oven for about 5 minutes.

    Heat a large nonstick skillet on medium low. In a large bowl, beat eggs and egg whites with turmeric and cumin, and add remaining ¼ tsp (1.25 ml) sea salt. Spray skillet with Eat-Clean Cooking Spray, if necessary, and pour in eggs. Cook, stirring regularly, until eggs are set and cooked to your liking.

    In a large baking dish, pour half of the tomatillo-pepper sauce. Lay toasted tortilla wedges over sauce, pour remaining sauce over tortillas, and add scrambled eggs. Slice remaining avocado and lay over eggs. Dollop with yogurt, and sprinkle with cilantro leaves. Serve hot.


    Calories: 225 | Calories from Fat: 87 | Protein: 14 g | Carbs: 21 g | Total Fat: 9 g | Saturated Fat: 2 g | Trans Fat: 0 g | Fiber: 3 g | Sodium: 299 mg | Cholesterol: 143 mg