EASY CHILAQUILES RECIPE WITH EGGS RECIPES

Steps:

• For the dragon sauce and fried garlic garnish: In a medium saucepan, add the vinegar, soy sauce, sugar and Worcestershire and bring to a boil; set aside.
• In a separate medium frying pan, heat the oil to medium, add the chopped garlic and fry until golden. Strain the oil and hold the garlic until ready to plate.
• For the dumplings: Put the ground pork in a large mixing bowl. Add the vegetable oil, oyster sauce, soy seasoning sauce, sugar, black pepper, minced garlic, eggs and 1/4 cup water and mix thoroughly. Blend the shrimp in a food processor to a coarse texture. Gently combine the crab meat and ground shrimp with the pork mixture.
• Start heating water in the bottom of steamer on the stovetop to bring to a boil.
• To prepare the dumplings: Lay out the wonton skins on a flat surface, about 10 at a time, and place a heaping tablespoon of the meat-seafood mixture onto the center of each. Fold and form the wonton skin up and around the mixture to create a bite-size dragon egg. Leave the top open so the meat-seafood mixture is visible.
• Generously coat the bottom of a steamer basket with vegetable oil to prevent sticking. Place the dumplings into the steamer basket; it's OK if they touch each other. Once the tray is full, brush a thin layer of vegetable oil onto all the dumplings, then place the basket on the base of the steamer which should be full of boiling water. Steam each layer until clear droplets form on the dragon eggs, about 10 minutes. Repeat with the remaining dumplings.
• When ready to serve, Place 6 dumplings on a plate and pour some sauce over top. Place a jalapeno wheel on top of each dragon egg and sprinkle on some fried garlic. Garnish with cilantro and enjoy.

Steps:

• Preheat the oven to 400° with racks in the upper and lower shelves. Brush tortillas all over with 3 tablespoons of oil, then stack and cut each into 8 wedges. Divide wedges evenly between 2 baking sheets and bake, rotating and tossing chips halfway through, until golden and crisp, 15 to 17 minutes. Season each tray with ¼ teaspoon salt and let cool slightly while preparing sauce. Keep oven on.
• Heat remaining tablespoon oil in an oven-safe skillet over medium-high heat. Add garlic and cook, stirring, until light golden, about 1 minute. Pour in salsa and broth and bring to a boil. Simmer for 2 minutes until just slightly thickened. Remove from heat and stir in baked tortilla chips until just coated.
• Make 4 wells in chip mixture with the back of a spoon and crack 1 egg into each well. Season eggs with salt and pepper.
• Transfer skillet to oven and bake until whites are set and yolks are just barely set, 12 to 15 minutes.
• While chilaquiles are baking, thin sour cream with about 4 teaspoons water until drizzling consistency, adding more water a few drops at a time if necessary. 
• Once the egg bake comes out of the oven, drizzle some of the thinned sour cream all over. Top with some of the cheese, cilantro, and onion and serve with remaining garnish on the side.