Chilaquiles with Fried Egg

Chilaquiles is a vibrant Mexican breakfast featuring crispy tortilla chips tossed in zesty salsa, topped with a perfectly runny egg, fresh garnishes, and a touch of crumbled cheese. Comforting, flavorful, and sure to energize your morning.

Save

This traditional dish yields two servings, making it an ideal choice for a cozy breakfast or a satisfying weekend brunch that is both simple and impressive.

Ingredients

• Tortillas & Oil: 6 small corn tortillas, cut into triangles; 1/3 cup vegetable oil (for frying)
• Salsa: 1 cup store-bought or homemade salsa verde or roja
• Eggs: 2 large eggs
• Toppings: 1/4 cup crumbled queso fresco or feta; 1/4 small red onion, thinly sliced; 2 tablespoons chopped fresh cilantro; 1/2 avocado, sliced; 2 tablespoons sour cream or Mexican crema; salt and pepper, to taste
• Optional: sliced jalapeños, radishes, cooked shredded chicken or beans

Instructions

Step 1

Heat the vegetable oil in a large skillet over medium-high heat. Fry the tortilla triangles in batches until golden and crisp, about 1–2 minutes per side. Drain on paper towels and lightly season with salt.

Step 2

Remove excess oil from the skillet, leaving about 1 tablespoon. Reduce heat to medium and add the salsa. Simmer for 1–2 minutes until slightly thickened.

Step 3

Add the crispy tortilla chips to the salsa, tossing gently to coat. Cook for 1–2 minutes until the chips are well coated but still retain some crunch.

Step 4

In a separate nonstick skillet, fry the eggs to your preferred doneness (sunny side up is traditional; whites set, yolks runny). Season with salt and pepper.

Step 5

Divide the salsa-coated chips between two plates. Top each with a fried egg.

Step 6

Garnish with crumbled cheese, red onion, cilantro, avocado, and a drizzle of sour cream. Add any optional toppings as desired.

Zusatztipps für die Zubereitung

For a shortcut, use high-quality store-bought tortilla chips. You can also add shredded chicken, black beans, or chorizo for extra protein.

Varianten und Anpassungen

For vegan chilaquiles, use plant-based cheese, omit the egg, and use vegan sour cream.

Serviervorschläge

Pair with freshly squeezed orange juice or café de olla for an authentic morning experience.

Save

Enjoy this comforting and energizing meal that brings the bold and beautiful flavors of Mexican cuisine straight to your breakfast table.

Recipe FAQs

→ What type of salsa works best?

Both salsa verde (green tomatillo) and salsa roja (red tomato) work beautifully. Salsa verde offers a bright, tangy flavor while salsa roja provides a deeper, earthier taste. Use homemade or high-quality store-bought versions.

→ How do I keep the tortilla chips from getting soggy?

Fry the tortillas until golden and crispy, then toss them in salsa just before serving. Cook for only 1-2 minutes in the salsa—this coats the chips while maintaining crunch. Serve immediately after topping with eggs and garnishes.

→ Can I make this ahead of time?

Fry the tortilla chips up to a day ahead and store in an airtight container. Prepare the salsa in advance as well. When ready to serve, quickly heat the salsa, coat the chips, and fry the eggs for best texture.

→ What other toppings can I add?

Try shredded chicken, black beans, chorizo, or pickled jalapeños. Radishes, Mexican crema, and cotija cheese are traditional. For extra freshness, add sliced radishes or a squeeze of lime just before serving.

→ Is there a baked version?

Spread the fried tortilla chips in a baking dish, pour salsa over top, and bake at 375°F for 10 minutes. Crack eggs on top during the last 5-7 minutes of baking until whites set. This yields a casserole-style variation.

→ Can I use store-bought chips?

Yes, choose thick, sturdy tortilla chips rather than thin ones that will break apart. They should hold up when tossed in hot salsa. This shortcut reduces prep time significantly without sacrificing flavor.