This classic Mexican breakfast transforms leftover tortilla chips into a satisfying morning feast. Crispy chips are simmered in spicy red salsa, topped with a perfectly fried egg, and finished with fresh garnishes for a hearty dish that's pure comfort food with authentic Mexican flavors.
Recipe Details
Ingredients
- 200g thick corn tortilla chips (preferably day-old)
- 500ml red salsa (store-bought or homemade)
- 4 eggs
- 1/2 medium white onion, thinly sliced
- 3 cloves garlic, minced
- 3 tbsp vegetable oil
- 100g queso fresco, crumbled
- 120ml Mexican crema (or sour cream)
- 1 large ripe avocado, sliced
- 1/2 cup fresh cilantro leaves
- 2 limes, cut into wedges
- 1/4 medium red onion, finely diced
- 1-2 jalapeño pepper, thinly sliced
- 1/2 tsp chipotle powder (optional)
- 125ml chicken stock
- to taste freshly ground black pepper
- to taste salt
Instructions
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Heat 1 tablespoon 3 tbsp vegetable oil in a large skillet over medium heat. Sauté 1/2 medium white onion until softened, about 5 minutes. Add 3 cloves garlic and cook for another minute.
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Add 500ml red salsa (store-bought or homemade) and 125ml chicken stock to the skillet. Bring to a simmer and cook for 5 minutes to concentrate flavors. Season with 1/2 tsp chipotle powder (optional) if using.
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Add 200g thick corn tortilla chips (preferably day-old) to the salsa, gently folding to coat. Simmer for 3-4 minutes until chips soften slightly but still retain some crunch. They should be saucy but not mushy.
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Meanwhile, heat remaining 3 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Crack 4 eggs into the pan, leaving space between each. Season with to taste salt and to taste freshly ground black pepper.
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Fry eggs until whites are set but yolks are still runny, about 3-4 minutes. For firmer yolks, cook 1-2 minutes longer.
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Transfer chilaquiles to serving plates or a large platter, creating wells for the eggs.
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Carefully place fried eggs on top of chilaquiles, keeping yolks intact.
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Garnish with 100g queso fresco, dollops of 120ml Mexican crema (or sour cream), 1 large ripe avocado slices, and 1/2 cup fresh cilantro leaves.
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Sprinkle with 1/4 medium red onion, 1-2 jalapeño pepper slices, and serve immediately with 2 limes wedges.
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Each person should break their egg yolk to create a rich sauce that mingles with the salsa and chips.
Tips
Chip Selection: Use thick, sturdy tortilla chips that won't disintegrate. Day-old chips work perfectly as they're slightly stale and absorb sauce better without falling apart.
Salsa Quality: The dish is only as good as your salsa. Use a good-quality jarred salsa or make fresh. It should be thick enough to coat chips but not too chunky.
Timing is Everything: Work quickly once you add chips to salsa. They should retain some texture - nobody wants mushy chilaquiles! Serve immediately after plating.
Egg Perfection: The runny yolk is crucial - it creates a creamy sauce when mixed with the salsa. Practice your fried egg technique for consistent results.
Variations: Try green salsa (salsa verde) for chilaquiles verdes, or add chorizo for extra protein. Some regions top with shredded chicken or pulled pork.
Make-Ahead Elements: Prepare garnishes and salsa ahead of time. The actual cooking should be done just before serving for best texture.
Authentic Accompaniments: Serve with refried beans and strong Mexican coffee for a traditional weekend breakfast. Add pickled jalapeños or hot sauce for extra heat.