Chilaquiles Con Huevos with Avocado Crema
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Cut soft corn tortillas into triangles. In a small bowl, beat together eggs.
In a non-stick skillet, drizzle oil over medium heat. Add the tortilla triangles. Fry each side until crisp. Transfer to a towel-lined plate.
Pour in eggs. Cook, break into pieces. Transfer to a plate. Place tortillas back in skillet, cover with salsa. Cook to thicken the mixture.
Add in the eggs, stirring to combine, and top with grated cheddar cheese. Cover the skillet and cook just long enough to melt the cheese.
Place the avocados, Greek yogurt/sour cream, garlic powder and lime juice in a blender or food processor. Process until very smooth.
Serve Chilaquiles Rojos with avocado crema drizzled on top and desired toppings. Enjoy!
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