Mexican Chilaquiles with Fried Egg

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.

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This classic dish is a staple of Mexican cuisine, offering a hearty and vegetarian-friendly start to the day. By using simple ingredients like corn tortillas and store-bought or homemade salsa, you can create a restaurant-quality meal right in your own kitchen.

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 Add-ons: Sliced jalapeños, radishes, cooked shredded chicken, or beans

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: Cook 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: Assemble

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

Step 6: Garnish and Serve

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 convenient shortcut, you can use high-quality store-bought tortilla chips instead of frying your own. To ensure the best flavor, make sure the salsa is heated through and slightly thickened before adding the chips to the pan.

Varianten und Anpassungen

You can easily add extra protein by incorporating shredded chicken, black beans, or chorizo. For a vegan-friendly version, simply use plant-based cheese and sour cream while omitting the fried egg.

Serviervorschläge

Serve these chilaquiles warm, ideally paired with a glass of freshly squeezed orange juice or a traditional café de olla. For an extra kick, add sliced jalapeños and radishes on top for added crunch and heat.

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This comforting and flavorful breakfast is a wonderful way to energize your morning. With its vibrant colors and authentic taste, it is sure to become a favorite part of your breakfast rotation.

Recipe FAQs

→ What makes chilaquiles authentic?

Authentic chilaquiles feature freshly fried corn tortilla chips rather than store-bought ones, creating superior texture and flavor. The chips should be briefly simmered in salsa just until coated while maintaining crunch. Traditional garnishes include queso fresco, raw onion, cilantro, and crema. The eggs should be fried with runny yolks to create a rich sauce when broken over the dish.

→ Can I make chilaquiles ahead of time?

Chilaquiles are best enjoyed immediately after preparation since the tortilla chips continue to soften in the salsa. However, you can prep components ahead: fry and store tortilla chips in an airtight container, prepare your salsa, and chop garnishes. When ready to serve, simply reheat the salsa, toss in chips, and top with freshly fried eggs and toppings.

→ What type of salsa works best?

Both salsa verde (green tomatillo salsa) and salsa roja (red tomato-based salsa) are traditional choices. Salsa verde offers bright, tangy flavors that pair beautifully with the rich egg yolk. Salsa roja provides deeper, earthier notes. Use homemade salsa if possible, but high-quality store-bought versions work perfectly. The key is simmering the salsa briefly to concentrate flavors before adding chips.

→ How do I prevent the chips from getting soggy?

The secret is timing: toss the fried chips in hot salsa for just 1-2 minutes until coated, then serve immediately. Don't let them soak. Start with extra-crispy chips by frying them until golden brown. Serve components separately if meal prepping—keep chips, salsa, and toppings distinct until ready to eat. The residual heat from the salsa will soften the chips slightly, creating the ideal tender-crisp texture.

→ What can I serve with chilaquiles?

Freshly squeezed orange juice or traditional café de olla (cinnamon-spiced coffee) complement the rich flavors perfectly. Refried beans or black beans on the side add protein and substance. For a complete spread, include warm corn tortillas for making tacos. Light sides like sliced fruit or a simple green salad balance the hearty nature of the dish.

→ How do I make vegan chilaquiles?

Replace queso fresco with crumbled vegan cheese or nutritional yeast. Omit the eggs entirely or substitute with seasoned tofu scramble or thick slices of avocado. Use plant-based sour cream or cashew crema. The rest of the dish—crispy tortilla chips and zesty salsa—remains naturally vegan. Add extra vegetables like radishes, cucumber, or shredded cabbage for freshness and crunch.