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
Units
- 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. Add any of the optional toppings you like — avocado slices, shredded cheddar cheese, thinly sliced radishes, Sriracha, or pickled jalapenos.
- 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