TOMATO AND TURKEY CHILAQUILES BRUNCH CASSEROLE

Prep: 30 minutes Cook: 45 minutes Makes: 4 to 6 servings To save time, skip step 1 and 2 and substitute a 9-ounce bag of thick, restaurant-style or homestyle yellow corn tortilla chips. Don’t use store-bought baked tortilla chips or super thin tortilla chips here because the casserole will be mushy. I like to use 6-in-1 Brand All-Purpose Ground Tomatoes here because they are free of citric acid and preservatives — like fresh tomatoes.

12 thick, yellow corn tortillas (one 10-ounce package)

3 tablespoons expellerpressed canola oil or safflower

oil 1 pound ground turkey 1 medium red onion, diced 1 packet (1 to 1.3 ounces) taco seasoning mix (or 2 tablespoons chili powder mixed with 2 teaspoons smoked paprika, and ½ teaspoon each garlic powder and salt)

Half of a 28-ounce can of ground tomatoes, about 1½ cups

1 pound very ripe red tomatoes, cored, diced

1 cup diced roasted red pepper (from a bottle is fine)

1 teaspoon pureed chipotle in adobo (from a can or jar), optional

½ teaspoon salt 6 large eggs

½ cup shredded Chihuahua or Monterey Jack cheese Garnishes: 1 small avocado, halved, pitted, diced

½ cup crumbled mild feta cheese

¼ cup sliced cilantro leaves Plain nonfat yogurt, hot sauce, lime wedges

1. Heat oven to 350 degrees. Have 2 baking sheets ready. Cut tortillas in half, then cut each half into 3 wedges. Put wedges onto one of the baking sheets. Add 2 tablespoons oil and use clean hands to toss tortilla wedges, coating them with oil. Arrange the wedges in a single layer over the two baking sheets.

2. Bake tortilla wedges, stirring often, until crisp and a little bit browned at the edges, about 20 minutes. Cool completely. (Cover with foil and use within 1 day.)

3. Heat a deep, 12-inch ovenproof skillet over medium heat until hot. Add remaining 1 tablespoon oil. Add turkey and onion. Cook and stir until turkey is cooked through, about 5 minutes. Stir in taco seasoning (or the substitute); cook, 2 minutes. Stir in ground tomatoes, fresh tomatoes, roasted red pepper, chipotle and salt. Heat to a boil, then reduce heat to low and cook, stirring, about 5 minutes. Taste and adjust seasonings. (Refrigerate, covered, up to 2 days.)

4. Heat oven to 400 degrees. Reheat the tomato-turkey mixture if necessary. Gently stir in the tortilla chips until all of them are coated with the sauce. Spread the chips in an even layer over the pan but don’t crush them too much. Use a large spoon to make 6 shallow indentations in the chip mixture; crack an egg into each indentation. Sprinkle everything with shredded cheese. Bake until egg yolks are soft set and whites are completely set, 13 to 15 minutes.

5. Remove from oven; garnish with avocado, feta and cilantro. Serve right away with dollops of yogurt, a splash of hot sauce and a squeeze of lime.

Nutrition information per serving (for 6 servings): 436 calories, 22 g fat, 6 g saturated fat, 252 mg cholesterol, 33 g carbohydrates, 8 g sugar, 26 g protein, 1,066 mg sodium, 5 g fiber