Ingredients

• 1 (8-oz) pkg chopped onions (about 11/2 cups)
• 1 Tbsp olive oil
• 2 (8-oz) pouches mild red chile enchilada sauce (such as Frontera)
• 1 pint grape tomatoes, halved
• 1 (6-oz) pkg multigrain tortilla chips, slightly broken
• 6 large eggs
• 2 avocados, sliced
• 1/4 cup chopped fresh cilantro

Directions

1. Cook onions in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until tender. Add enchilada sauce; cover and cook 5 to 6 minutes or until simmering. Stir in tomatoes and chips.

2. Make 6 indentations in tomato mixture using a spoon. Crack eggs into indentations. Cover and cook 8 to 10 minutes or until eggs are cooked to desired doneness. Top with avocado and cilantro.

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