Chilaquiles with fried eggs

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. This comforting and flavorful dish is sure to energize your morning.

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This traditional dish balances the crunch of fried corn tortillas with the richness of a fried egg and the freshness of cilantro and avocado. Whether you choose salsa verde or roja, it is a versatile meal that satisfies every time.

Ingredients

• 6 small corn tortillas, cut into triangles
• 1/3 cup vegetable oil (for frying)
• 1 cup store-bought or homemade salsa verde or roja
• 2 large eggs
• 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

Collect vegetable peels, food scraps, and trimmings while cooking to keep your kitchen clean and organized.

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Instructions

Step 1: Fry the tortillas

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: Simmer the salsa

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: Coat the chips

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: Fry the eggs

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: Plate the dish

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

Step 6: Add garnishes

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, you can use high-quality store-bought tortilla chips instead of frying your own. Ensure the salsa is simmered just enough to thicken before adding the chips to maintain their texture.

Varianten und Anpassungen

Add shredded chicken, black beans, or chorizo for extra protein. For vegan chilaquiles, use plant-based cheese, omit the egg, and use vegan sour cream.

Serviervorschläge

Pair this hearty breakfast with freshly squeezed orange juice or a traditional café de olla to complete the Mexican experience.

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With a preparation time of only 10 minutes, these Chilaquiles are an easy way to bring authentic Mexican flavors to your breakfast table. Enjoy this warm, satisfying meal with your favorite toppings!

Make crepes, pancakes, tortillas, and omelets evenly with quick heating and precise temperature control.

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Recipe Questions & Answers

→ What's the difference between chilaquiles verdes and rojos?

Chilaquiles verdes use green salsa made from tomatillos, while chilaquiles rojos feature red salsa crafted from tomatoes and dried chiles. Both deliver authentic flavor—the choice depends on your preference for tart, bright verde or rich, earthy rojo.

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

Fry tortillas until golden and crisp, then coat them in salsa just before serving. The key is a quick toss—about 1-2 minutes in the simmering salsa. This creates the perfect texture: softened edges with a satisfying crunch at the center.

→ Can I make chilaquiles ahead of time?

Prepare components in advance: fry and store tortilla chips in an airtight container, have your salsa ready, and prep garnishes. Cook everything together just before serving for best texture. Reheating tends to make chips overly soft.

→ What type of cheese works best for chilaquiles?

Queso fresco is traditional—its mild flavor and crumbly texture complement without overpowering. Feta makes an excellent substitute for similar tang and creaminess. For melty goodness, try shredded Oaxaca or Monterey Jack.

→ Are chilaquiles gluten-free?

Authentic chilaquiles made with corn tortillas are naturally gluten-free. However, verify that your store-bought salsa and tortilla chips are certified gluten-free, as some brands may contain wheat-based additives or shared equipment.