Chilaquiles Rojos With Fried Eggs
Crispy tortilla chips simmered briefly in a smoky red chipotle salsa, then topped with fried eggs, crema, cotija and onion. A classic Mexican breakfast.
By Tasty Nest Recipes Editorial TeamPublished
30 min total 4 servingsEasy
Photo: joyosity · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Chilaquiles are one of Mexico's favourite breakfasts. Tortilla chips are tossed in a warm, smoky salsa until they just begin to soften, then piled onto plates and finished with fried eggs, crema and crumbled cheese.
The timing matters: serve them as soon as the chips are coated, while some are still crisp and others are tender and saucy.
Equipment you'll need
- Blender
- Large deep skillet
- Nonstick skillet for the eggs
Tips for success
- Use sturdy, thick tortilla chips or fry your own from stale corn tortillas; thin chips go soggy quickly.
- Make the salsa up to 4 days ahead and reheat it before adding the chips.
- Adjust the heat with the number of chipotles.
Substitutions and variations
- Make chilaquiles verdes with a green tomatillo salsa.
- Add shredded cooked chicken to the salsa before the chips.
- Scramble the eggs instead of frying them.
Storage
To store: Chilaquiles are best served immediately; store leftover salsa separately in the fridge for up to 4 days.
Recipe
Chilaquiles Rojos With Fried Eggs
Crispy tortilla chips simmered briefly in a smoky red chipotle salsa, then topped with fried eggs, crema, cotija and onion. A classic Mexican breakfast.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Yield
- 4 servings
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Salsa roja
Chilaquiles
Instructions
Step 1: Blend the salsa
Blend the tomatoes, onion, garlic, chipotle, adobo sauce, broth and salt until smooth.
Step 2: Fry the salsa
Heat the oil in the large skillet over medium heat. Carefully pour in the salsa (it will splatter) and simmer for 8 to 10 minutes, stirring, until slightly thickened and darker in colour. Taste for salt.
Step 3: Fry the eggs
In the nonstick skillet, heat the oil and fry the eggs until the whites are set and the yolks are cooked to your liking.
Step 4: Toss the chips
Add the tortilla chips to the simmering salsa and toss gently for 30 to 60 seconds, just until coated.
Step 5: Serve immediately
Divide among plates, top each with a fried egg and finish with crema, cotija, red onion, cilantro and avocado.
Cuisine: Mexican · Course: Breakfast
Estimated nutrition per serving
- Calories
- 440
- Protein
- 12 g
- Fat
- 29 g
- Carbs
- 33 g
- Fibre
- 3 g
- Sugars
- 4 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/chilaquiles
Keep cooking
