Breakfast/ Gluten Free/ Mains/ Vegetarian

White Bean Chilaquiles with Fried Eggs & Cashew Crema

As I’m slowly morphing into a paranoid Jewish mother as the years pass, I often turn to WebMD at any immediate sign of something that feels off. But last year I had a weird dizzy spell, which continued to linger in the form of sporadically feeling off-balance for many months. I finally decided to see a doctor, which led to me seeing 3 different specialists. Everything was normal and the only diagnosis I received was possible headache-less migraines. I tried taking magnesium as they suggested, and nothing changed. So I  turned to what I’ve known to make me feel better in the past—eating well.

I somehow managed to curb my cheese cravings and eliminated dairy and gluten from my diet. That off balance feeling? It went away. I also started to gain back energy I had lost during many months of a winter is here, eat-whatever-the-fuck-I-want lifestyle. I felt happier and I began to cook more again—something that lazy winter blues Mardi had left behind. I may never know what triggered this strange ailment, but it seems eliminating these inflammation-inducing foods helped kick it to the curb. I also remembered that cooking dairy free and gluten free can still be decadent, delicious, and satisfying. Case in point: these White Bean Chilaquiles with Fried Eggs and Cashew Crema.

Give them a try, and make them your own. Add meat if that’s what makes you feel good, eliminate the beans if they don’t agree with you. At the end of the day, I really believe it’s important to experiment with the food you eat and listen to your body. It will tell you how it really feels. And I hope this blog will serve as an inspiration guide for the foods you and your body love.

Ingredients:

  • 5 sprouted grain Ezekiel tortillas, cut brushed with EVOO, sprinkled with salt, and baked for 10 minutes at 350 degrees (you can also use corn tortillas or use pre-made tortilla chips)
  • Cashew Cream:
    1 cup raw cashews, soaked for a few hours or overnight (strain and discard water)
    Juice of 1 lime
    Zest of one lime
    1 tbs nutritional yeast
    1 tbs EVOO
    Salt – 2 big pinches
    3/4 cup water
  • Sauce:
    2 cloves garlic, finely chopped or minced
    2 tbs EVOO
    1 14.5 oz can diced fire roasted tomatoes
    1 15 oz can great northern or cannellini beans (drained and rinsed)
    1/2 cup chicken or veg broth
    1 tbs sherry vinegar
    1 tbs chili powder
    1 tbs chipotle chili powder
    Salt to taste
  • 4 eggs
  • Cilantro for garnish
  • Thinly sliced red onion or shallot for garnish

Recipe Steps:

  • Make cashew cream: Blend all ingredients together in nutribullet or other blender until smooth (consistency of crema or sour cream). Set aside.
  • Make base: Heat ovenproof skillet over medium-high heat and add olive oil and garlic. Sauté until fragrant but not browned, just less than a minute. Add tomatoes and spices and a few pinches of salt. Add beans and broth and cook over medium-high heat until liquid reduces an sauce thickens (about 3-5 minutes). Mix in tortilla chips and toss with sauce and beans so half of the chips are in the liquid and a few are on top
  • Add eggs: Make space for eggs and crack each one into the sauce and chips. Bake at 350 for about 10-15 minutes or until eggs are cooked as desired – check for whites to be cooked through
  • Finish and enjoy: Remove from oven, serve with crema, cilantro, and red onions or shallots.

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