When I arrived in San Francisco, I swore I would not run San Francisco hills. I would very happily run on the treadmill at my Silicon-Valley-tech-company-sponsored gym and give up my outdoor runs.
And then Saturday rolled around. The sun was out and the breeze was cool. Despite keeping a 9-to-5 (or more) this week, I had tons of energy and was craving the outdoors. So I found myself lacing up my sneakers and heading out. To my surprise, it wasn’t terrible, those hills. It wasn’t exactly an easy jog either, but the scenery was new. Brunch places. Farmers Markets. Bushes bursting with roses. Ice blue houses set against bright blue skies. It was so enjoyed I might even consider doing it again, especially if post-run chilaquiles are involved, as they were last Saturday.
Chilaquiles are my go-to Mexican breakfast staple, most likely because I always have just a bit of salsa and a few stale chips laying around at the end of the week. It’s a forgiving dish, meaning you can add a bit more of whatever you have on hand. Chopped onion. Shredded cheddar cheese. A drizzle of crema or sour cream. A squeeze of lime (if you can get your hands on one). Paired with a Bloody Maria or a michelada, it’s the perfect post-run breakfast.
Also, a new Insta-venture was started this weekend. If you’re an Instagram-er, start following @lastbiteleft to check out photos of those scrumptious last bites. #cleanplateclub
No need to go to the store to buy fresh tortilla chips. The older the better. This recipe can work with both red and green salsas, although I prefer green. Also, traditionally I have scrambled the eggs into the tortilla / salsa mixture. This round, to make the plate more photo-friendly, I fried the eggs and placed them on top of the chips. I’m never going back to the old way again. Time: 10 minutes; serves: 2
20 tortilla chips, broken ones OK, any brand, any color
2 tablespoons olive oil (divided)
1 cup salsa, green or red (I used tomatillo salsa)
2 tablespoons sour cream or Mexican crema
1 tablespoon chives or cilantro
Additional option garnishes – avocado slices, shredded cheddar cheese, thinly sliced radishes, Sriracha, pickled jalapenos, etc.
In a skillet, heat one tablespoon oil and fry tortillas until golden, about five minutes. Add salsa, turn heat down and fry gently for five minutes. Distribute between two plates. Meanwhile, heat remaining oil in a non-stick skillet and fry eggs until desired yolk done-ness is reached. Top chips with eggs, drizzle with sour cream and sprinkle with herbs. Serve immediately.