Chilaquiles with Eggs

Why You’ll Love This Recipe

Chilaquiles with eggs is quick to make, bursting with flavor, and endlessly customizable. It’s a great way to use pantry staples and transform simple ingredients into something special. The texture of softened chips with runny eggs and melty cheese is crave-worthy, and you can tailor the spice level, toppings, and salsa to suit your mood. It’s comfort food with a punch of personality.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Corn tortillas (cut into triangles) or thick tortilla chips
• Salsa roja or salsa verde (homemade or store-bought)
• Eggs
• Vegetable oil (for frying)
• Onion (thinly sliced)
• Garlic (minced)
• Queso fresco or shredded cheese (cheddar, Monterey Jack, or cotija)
• Salt and pepper
• Fresh cilantro (for garnish)
• Sour cream or crema (optional)
• Avocado slices (optional)
• Lime wedges (optional)
• Black beans or refried beans (optional, for serving)

Directions

1. Fry the tortillas (if using fresh):
   • Heat oil in a skillet over medium heat.
   • Fry tortilla triangles in batches until golden and crispy. Drain on paper towels and season lightly with salt.
2. Prepare the sauce:
   • In the same pan, sauté sliced onions and garlic until fragrant.
   • Add salsa and simmer for 5–7 minutes until slightly thickened. Taste and adjust seasoning.
3. Add the chips:
   • Add the fried tortilla chips to the sauce and gently toss to coat. Cook for 2–3 minutes, just until chips begin to soften. (Don’t overcook—some crisp texture is ideal.)
4. Cook the eggs:
   • In a separate pan, fry or scramble eggs to your liking. Sunny-side-up or over-easy are traditional for runny yolks, but scrambled works too.
5. Assemble and serve:
   • Plate the chilaquiles, top with eggs, and garnish with cheese, cilantro, crema, avocado, and lime. Serve immediately.

Servings and timing

This recipe serves 2–4.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

• Green chilaquiles: Use salsa verde instead of red salsa for a tangier, milder version.
• Baked version: Instead of frying, bake tortilla chips in the oven until crispy.
• Spicy: Add jalapeños, hot sauce, or spicy salsa for more heat.
• Meaty: Add shredded chicken, chorizo, or crumbled bacon.
• Vegetarian protein: Serve with black beans, pinto beans, or tofu.
• Vegan: Skip the eggs and cheese, and use plant-based toppings like avocado, salsa, and beans.

Storage/Reheating

Storage: Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating:

• Reheat gently in a skillet over low heat. Add a splash of salsa to bring back moisture.
• Note: Chips will soften more upon reheating, but flavor remains delicious.
• Cook eggs fresh for best texture when serving leftovers.

FAQs

What are chilaquiles?

Chilaquiles are a classic Mexican dish made by simmering fried tortilla chips in salsa and topping them with eggs, cheese, and other garnishes.

Can I use store-bought chips?

Yes, thick-cut tortilla chips or tostadas work well. Avoid thin chips that will become too soggy.

What type of salsa is best?

Both red (salsa roja) and green (salsa verde) work. Choose based on your flavor and heat preference.

Can I bake instead of fry the tortillas?

Yes. Lightly brush tortilla triangles with oil and bake at 400°F for 10–12 minutes until crisp.

Should the chips be crunchy or soft?

They should be lightly softened by the salsa but still retain some crunch. Don’t overcook them.

What’s the best egg style for chilaquiles?

Fried eggs with runny yolks are traditional, but scrambled eggs are a great alternative.

Can I make this dish ahead of time?

Chilaquiles are best fresh, but you can prep the salsa and toppings ahead and assemble when ready.

Is this dish spicy?

It can be, depending on the salsa used. Choose a mild or spicy salsa to suit your taste.

What toppings go well with chilaquiles?

Avocado, crema, queso fresco, cilantro, pickled onions, and radishes are all great options.

Can I freeze chilaquiles?

Freezing is not recommended, as the chips will become mushy. Enjoy fresh or refrigerated for short-term leftovers.

Conclusion

Chilaquiles with eggs is a bold, flavorful, and satisfying breakfast that celebrates Mexican tradition with a delicious twist. Crispy tortillas, warm salsa, and perfectly cooked eggs come together in one irresistible dish. Whether you like it mild or spicy, red or green, this meal is a celebration of texture, taste, and comfort—all in under 30 minutes.

Chilaquiles with Eggs

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Chilaquiles with eggs is a classic Mexican breakfast featuring crispy tortilla chips simmered in red or green salsa, topped with eggs, cheese, and fresh garnishes. It’s bold, comforting, and ready in under 30 minutes.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2–4 servings
• Category: Breakfast
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

• 8 corn tortillas, cut into triangles (or 6 cups thick tortilla chips)
• 1 1/2 cups salsa roja or salsa verde
• 4 large eggs
• 1/4 cup vegetable oil (for frying)
• 1/2 onion, thinly sliced
• 2 garlic cloves, minced
• 1/3 cup queso fresco or shredded cheese (cheddar, Monterey Jack, or cotija)
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• 1/4 cup sour cream or Mexican crema (optional)
• 1 avocado, sliced (optional)
• Lime wedges (optional)
• 1 cup black beans or refried beans (optional, for serving)

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Instructions

1. Fry the tortillas: Heat oil in a skillet over medium heat. Fry tortilla triangles in batches until golden and crispy. Drain on paper towels and season with salt.
2. Prepare the salsa: In the same skillet, sauté onions and garlic until fragrant. Add salsa and simmer for 5–7 minutes until slightly thickened. Adjust seasoning.
3. Combine with chips: Add the fried tortilla chips to the salsa. Toss gently and cook for 2–3 minutes until slightly softened but not soggy.
4. Cook the eggs: In a separate pan, fry or scramble the eggs to your liking. Season with salt and pepper.
5. Assemble: Divide the chilaquiles onto plates. Top each with an egg, crumbled cheese, cilantro, and any optional toppings like crema, avocado, or lime. Serve immediately.

Notes

• Use store-bought tortilla chips for convenience, but choose thick-cut for best texture.
• Don’t overcook chips in the salsa—they should retain some crunch.
• Salsa can be homemade or store-bought; adjust spice level to taste.
• Cook eggs fresh for each serving for best texture and presentation.
• Customize toppings to fit your preferences—this dish is very adaptable.

Nutrition

• Serving Size: 1 plate (1/4 of recipe)
• Calories: 420
• Sugar: 4g
• Sodium: 620mg
• Fat: 26g
• Saturated Fat: 6g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 5g
• Protein: 14g
• Cholesterol: 190mg