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–+ servings

Eggplant Chilaquiles

Trade tortilla chips for roasted eggplant rounds and you've got all the saucy, yolk-dripping goodness of traditional chilaquiles — minus the carbs.
Print Recipe
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 280kcal

Ingredients

  • 1 medium eggplant sliced 1/2-inch thick; sub: zucchini rounds
  • 2 tbsp olive oil sub: avocado oil, ghee
  • 1 cup red enchilada sauce low-sugar; sub: keto salsa roja
  • 4 large eggs sub: poached or scrambled
  • 1/4 cup queso fresco crumbled; sub: feta or shredded cheddar
  • 1/4 cup fresh cilantro chopped; sub: green onion
  • Salt & pepper to taste
  • Optional: sliced jalapeños lime wedges

Instructions

  • Roast eggplant: Preheat oven to 400°F. Slice eggplant ½-inch thick, brush with oil, season with salt/pepper. Roast on sheet 18 min, flipping halfway, until edges brown.
  • Warm sauce: In an oven-safe skillet, simmer enchilada sauce 2 min; stir in roasted eggplant until coated.
  • Fry eggs: In a separate pan, fry eggs sunny-side-up in 1 Tbsp oil until whites set.
  • Assemble: Nestle eggs over sauced eggplant. Sprinkle queso fresco and cilantro; broil 1 min to heat through. Serve hot with lime wedges.

Nutrition

Serving: 1serving | Calories: 280kcal | Protein: 13g | Fat: 21g
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