6–8 corn tortillas or tortilla chips, cut into strips or broken
1 to 1¼ cups store-bought green (verde) enchilada sauce
¼ cup water or (reserved) sauce thinned, if needed
3 large eggs
½ cup shredded cheese (cheddar, Monterey Jack, or a blend)
2 Tbsp fresh cilantro, chopped
1/4 red onion, thinly sliced (optional)
½ avocado, sliced
Salt & pepper, as needed
1 Tbsp oil or butter (for crisping, optional)
Instructions:
Cook the Eggs First
Set the claypot cooker to Sauté / High
Add butter or oil to the nonstick pot and crack in the eggs.
Cook to your preferred doneness—sunny-side up or over easy
Once cooked, remove the eggs gently and set aside on a plate.
Heat the Sauce
In the same claypot (no need to clean it out), pour in the green enchilada sauce.
Add a splash of water if the sauce is very thick.
Set to Saute Low and let it heat through until bubbling around the edges, about 2–3 minutes.
Toss in the Tortillas
Add the tortilla pieces or chips directly into the warm sauce.
Gently fold until they’re evenly coated but still hold some crunch.
Assemble Everything
Place the cooked eggs back on top of the saucy tortillas.
Sprinkle cheese over everything and close the lid for 1 minute to let it melt.
Finish & Serve
Top with cilantro, onion, and avocado slices.
Season with extra salt and pepper if desired.
Serve straight from the claypot while hot.
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