Mexican Chilaquiles with Fried Egg

Chilaquiles trace their roots to Mexican kitchens where leftover tortillas find new life in simmering salsa. This breakfast version coats crisp chips in red sauce, then crowns them with a fried egg, cotija, and cool crema.

Serves 4 · 10 min prep · 12 min cook

Estimate for one serving

• 420 cal
• 16g protein
• 38g carbs
• 24g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 8 oz sturdy chips corn tortilla chips
• 2 cups red salsa or enchilada sauce
• 4 large eggs
• 1/2 cup crumbled cotija or feta
• 1/3 cup crema or sour cream
• 1 avocado
• 1/4 cup finely diced white onion
• 1/4 cup fresh cilantro
• 2 tbsp neutral oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lime lime wedges
• 1 cup refried beans optional side

Instructions

1. 1Warm the salsa or enchilada sauce in a small saucepan over medium-low heat until gently simmering; keep it hot and ready.
2. 2Heat oil in a large 12-inch skillet over medium heat. Add the tortilla chips and toss 1 minute just to warm and lightly toast them.
3. 3Pour the hot salsa evenly over the chips. Using a spatula, gently fold so every chip gets coated but not completely soggy—some edges should stay crisp.
4. 4Reduce heat to low and let the chilaquiles simmer 2 to 3 minutes until the sauce thickens slightly and clings to the chips.
5. 5In a separate nonstick skillet, heat the remaining oil over medium heat. Crack in the eggs and fry sunny-side up or over-easy until whites are set and edges are lacy, about 3 minutes; season with salt and pepper.
6. 6Divide the sauced chips among four plates while still hot.
7. 7Top each portion with a fried egg, a spoonful of crema, crumbled cotija, diced onion, and chopped cilantro.
8. 8Slice the avocado and fan it beside the egg; squeeze fresh lime over everything just before serving.
9. 9Serve immediately so the chips retain a mix of soft and crunchy textures. Add a scoop of warm refried beans on the side if desired for extra staying power.
10. 10Eat with a fork and knife, breaking the egg yolk so it runs into the salsa-soaked chips.