Chilaquiles are a traditional Mexican egg dish with fried corn tortillas and salsa. For a great brunch add onions, crema, and a squeeze of lime and wash it down with a michelada.
By Natalie Rose
Chilaquiles are my go-to Mexican breakfast staple, most likely because I always have just a bit of salsa and a few stale chips laying around at the end of the week. It’s a forgiving dish, meaning you can add a bit more of whatever you have on hand. Chopped onion. Shredded cheddar cheese. A drizzle of crema or sour cream. A squeeze of lime (if you can get your hands on one). Paired with a Bloody Maria or a michelada, it’s the perfect post-run breakfast.
No need to go to the store to buy fresh tortilla chips. The older the better. This recipe can work with both red and green salsas, although I prefer green. Also, traditionally I have scrambled the eggs into the tortilla / salsa mixture. This round, to make the plate more photo-friendly, I fried the eggs and placed them on top of the chips. I’m never going back to the old way again.
- 20 tortilla chips, broken ones OK, any brand, any color
- 2 tablespoons olive oil (divided)
- 1 cup salsa, green or red (I used tomatillo salsa)
- 4 eggs
- 2 tablespoons sour cream or Mexican crema
- 1 tablespoon chives or cilantro
- Additional option garnishes – avocado slices, shredded cheddar cheese, thinly sliced radishes, Sriracha, pickled jalapenos, etc.
- In a skillet, heat one tablespoon oil and fry tortillas until golden, about five minutes. Add salsa, turn heat down and fry gently for five minutes.
- Distribute between two plates.
- Meanwhile, heat remaining oil in a non-stick skillet and fry eggs until desired yolk done-ness is reached.
- Top chips with eggs, drizzle with sour cream and sprinkle with herbs. Serve immediately.