I’m so excited about my version of chilaquiles. This one is made with fresh eggs, grain-free tortillas, and rainbow chard. I whipped it up in about 20 minutes before my husband and I went to get baby chicks this morning.
I had always wanted chickens and we ended up being “gifted” some older hens about two years ago when our neighbors were moving from their big house into a small, one bedroom apartment. It was perfect timing as we were about to buy our first home. The new house came with a long run that had previously been used for dogs, and we decided to transition that into a run for our chickens.
We didn’t have the best luck. Honestly, I’m ashamed to admit this but out of the 7 chickens we adopted, only two are still alive. One snuck out and was killed by our dogs, and the other 4 ended up dying of respiratory infections that were allegedly spreading to chickens all over Denver. You may not know this about me, but I’m animal obsessed. I was a vegetarian/vegan for over a decade because of my adoration for furry and feathered friends (and transitioning to eating meat again was one of the most heartbreaking things I ever had to do). Once I started eating eggs again, I decided I wanted to have our own hens so we could ensure they were well treated. Losing so many of them made me feel like perhaps we were just as shitty at caring for animals as factory farms are.
I know that isn’t the case, obviously. I’d rather be a chicken that gets to hang out outside and in a cozy coop than one that’s shoved into a 1×1 ft pen, has its beak sawed off, is force fed antibiotics and feed, and then murdered once it stops laying. We decided to start doing more research on being responsible hen owners and eventually felt ready to dive into chicken ownership, this time from the beginning of the process. I think we’ll learn more about our chickens and their behaviors while observing them from the beginning of their lifespan. Honestly, this is all still new to me, so only time will tell.
Back to breakfast, though. This cozy dish is made with only five ingredients! Below are the deets!
2 Tablespoons of Fatworks Duck Fat
1.5 Cups of Rainbow Chard, Chopped
2 Tablespoons of Paleo Salsa (I got mine at Whole Foods)
Two Siete Almond Flour Tortillas, cut in half and then into strips
Crack five eggs into a small bowl and whisk until combined, set aside
Heat a cast iron skillet to high and add one tablespoon of duck fat
Once fat has melted, add strips of Siete tortillas
Let them sit there (about 1 minute) and begin to stir, in order to brown the tortillas and get them crispy
Once they are browned and crispy, add the chard and stir intermittently for about 1 minute
Remove the tortillas and chard from the pan and set aside
Reduce heat to medium and add the other tablespoon of duck fat to the skillet
Add the eggs to the skillet with the salsa
Stir to combine and scramble the eggs to your desired consistency
Once eggs are done, separate into two bowls and top with the tortilla mixture, plus some additional salsa for garnish (optional)
That’s it! A super simple breakfast that everyone is sure to love. I kept it simple this morning, but here are some other ingredients that would taste good in there: chorizo or pork sausage, hot sauce, cheese, cilantro, diced red onion. Let me know if you give this one a try!
Lots of love,
Oh, and for those who wanted to see some chick action… they’re hard to get photos of!