This chilaquiles recipe is diabetes-friendly and is a great way to start off the day! This recipe combines tortillas, tomatoes, zucchini, garlic and low-sodium vegetable broth for a perfect breakfast.
- Preheat the oven to 375°F.
- Spread tortilla triangles on a baking sheet and drizzle with 1 tsp olive oil. Toss to coat and sprinkle with salt.
- Place the baking sheet in the oven and bake, flipping halfway, until crispy and golden, 10-12 minutes. Set aside.
- Heat the remaining olive oil in a medium skillet over medium heat. Add onion, garlic, zucchini, cumin, and smoked paprika. Cook, stirring occasionally, until softened, 3-4 minutes.
- Add Roma tomatoes, vegetable broth, and crushed tomatoes. Simmer for until tomatoes break down and sauce thickens slightly, 8-10 minutes. Mash or blend lightly if desired for a smoother texture.
- Heat a non-stick skillet over medium-low heat. Spray lightly with cooking spray and crack eggs into the skillet. Cook until the whites are set and yolks are still runny, about 3–4 minutes. Remove from heat.
- Toss the baked tortilla chips in the skillet with the warm tomato sauce, coating evenly. Divide the sauced chips among 4 plates. Top each plate with a sunny-side-up egg and cilantro.
Source: https://diabetesfoodhub.org/recipes/chilaquiles-sunny-side-eggs