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.
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Breakfast Chilaquiles
- Total Time: 20 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Crispy tortilla chips, vibrant salsa, and perfectly fried eggs make these chilaquiles a brunch winner. A simple yet satisfying start to your day!
Ingredients
- 20 tortilla chips
- 2 tbsp olive oil
- 1 cup (237 ml) salsa
- 4 eggs
- 2 tbsp sour cream or Mexican crema
- 1 tbsp chives or cilantro
- avocado slices
- shredded cheddar cheese
- thinly sliced radishes
- Sriracha
- pickled jalapenos
Instructions
- Heat one tablespoon of oil in a skillet and fry tortillas until golden brown (approximately 5 minutes).
- Add salsa, reduce heat, and fry gently for another 5 minutes.
- Distribute the fried tortillas between two plates.
- Meanwhile, heat the remaining oil in a non-stick skillet.
- Fry eggs to your desired level of doneness.
- Top the tortillas with fried eggs, drizzle with sour cream, and sprinkle with herbs.
- Serve immediately.
Notes
- For extra crispy chips, bake them at 375°F (190°C) for 8-10 minutes before frying.
- To make it vegetarian, omit the eggs and add extra cheese or black beans for protein.
- Store leftover salsa and fried chips separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 35
- Fiber: 5
- Protein: 15
- Cholesterol: 200
Frequently Asked Questions
Can I use store-bought tortilla chips instead of frying my own?
Store-bought chips work in a pinch, but freshly fried or baked tortilla pieces hold up better in the salsa without getting too soggy. Thick, restaurant-style chips are your best store-bought option.
What type of salsa works best for chilaquiles?
A smooth red or green salsa is traditional. Salsa verde made with tomatillos gives a bright, tangy flavor, while a red chile salsa adds warmth. Avoid chunky salsas, as they do not coat the chips evenly.
How do I keep the eggs from overcooking on top of the chilaquiles?
If you are baking the eggs on top, pull the pan from the oven when the whites are just barely set. Residual heat will finish cooking them. For fried eggs, cook them separately and place them on top right before serving.
