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With JAN D’ATRI

Progress Contributor Just grab one pot for this wonder of a meal

How we love thee, One-Pot Wonders, let me count the ways!

Are you with me? Who doesn’t love a great meal in one skillet, the ease of clean up, the speed at which a delicious dish comes together in one place and the communal aspect of sharing a onepot meal. Cooking up one-pot wonders can put the fun back in fundamental cooking like no other method.

Grab a pot and some ingredients that combine well, and add as you go! The dish I cooked up this week does all of the above and begs to be shared.

My One-Pot Mexican Wonder starts with a bottom layer of fl our tortillas fanned out and overlapping to look like a big fl ower onto which everything else is layered, nestled and sprinkled. The tortillas cook together to form a fl avorful crunchy bowl, and when you lift it out, your pot is clean.

My favorite thing is that you make it your own! Want it more spicy? Go for it! More cheesy? Why not!

I guarantee this recipe will turn into one pot of will turn into one pot of wonderful.

Ingredients:

6 “Table Size” (8 inch) fl our tortillas 1 can (15 oz) chili of your choice - (beans, no beans, vegetarian, turkey or beef) 6 eggs 1 1/2 cups shredded cheddar cheese 1 (16oz) container fresh salsa or pico de gallo,

Directions:

Preheat oven to 375 degrees.

In a large oven safe (8” or 10”) cast iron or heavy skillet, place all 6 fl our tortillas slightly overlapping each other with about 1 inch of the tortilla above the rim of the skillet. (Tortillas will look like a giant fl ower.) In a small pot, heat chili to just warm. (That makes it easier to spread.) Pour chili over the tortillas. With a spoon, make an indentation in the chili in 6 places. Very carefully crack 6 eggs and place one in each indentation. Sprinkle cheese over the eggs. Dot with half the container of salsa or pico de gallo. Add divided Optional, diced green chile (4oz) 3 tablespoons sliced black olives 2 tablespoons minced cilantro Salt and pepper to taste green chiles if desired. Sprinkle with olives. Place skillet in oven and cook for about 20 minutes or until eggs are desired doneness. (Do not overcook eggs.) Remove from oven, sprinkle with cilantro and salt and pepper to taste.

To serve, spoon out 1-2 eggs per serving onto individual plates and serve with crispy fl our tortilla base and remainder of salsa or pico de gallo.

Caution: If you are serving the skillet at the table, the handle will be hot for quite some time. Wrap handle in kitchen towel or several paper towels for safety.

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