Chilaquiles with Eggs Recipe

Introduction

Chilaquiles with eggs is a vibrant and comforting Mexican breakfast dish featuring crispy tortilla chips smothered in a flavorful chile sauce and topped with a perfectly fried egg. It’s a wonderful way to start the day with bold flavors and satisfying textures.

Ingredients

• 1 onion (cut into 8 pieces)
• 8 small campari tomatoes (or 5 regular ones, halved)
• 2 garlic cloves
• 1 large chile ancho (or 2 medium ones)
• 4 chiles guajillo
• 1-2 chiles de arbol (use 1 for less spicy)
• 2.5 tsp chicken bouillon
• 1 tsp Mexican oregano
• 1.5 tbsp tomato paste
• 1 1/4 cup chile water
• 1 tbsp butter
• 1/3 cup cilantro (plus more for topping)
• Salt and pepper to taste
• 4 fried eggs
• Queso fresco to taste
• Salsa macha to taste
• Red onion to taste
• Crema to taste
• Cilantro to taste
• Lime for topping
• Avocado to taste
• 16 corn tortillas (cut into triangles)
• Avocado oil for spraying

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Spray the tortilla triangles lightly with avocado oil and arrange them in a single layer on a baking sheet. Bake for 15 minutes or until golden and crisp.
2. Step 2: Heat a pan over medium heat for 2 minutes, then add a little olive oil.
3. Step 3: Add the onion pieces to the pan and brown them for 3-4 minutes. Then add the tomatoes and garlic cloves, letting them char and soften for 6-8 minutes.
4. Step 4: Meanwhile, place the ancho, guajillo, and chile de arbol peppers in a pot, cover with water, and bring to a simmer. Let them simmer for 7-8 minutes until softened to create chile water.
5. Step 5: Transfer the charred vegetables to a blender along with the softened chiles and 1 1/4 cup of chile water. Add chicken bouillon, Mexican oregano, tomato paste, and cilantro.
6. Step 6: Season the mixture with salt and pepper to taste, then blend until smooth.
7. Step 7: Strain the sauce back into the skillet you used for charring the vegetables, scraping well with a spoon to extract all the flavorful liquid.
8. Step 8: Simmer the sauce for 6-7 minutes until it thickens slightly. Stir in the butter to finish.
9. Step 9: Add the baked tortilla chips to the sauce, stirring gently to coat them thoroughly and let them soak.
10. Step 10: Serve the chilaquiles topped with fried eggs, crema, queso fresco, salsa macha, red onion, avocado slices, cilantro, and a squeeze of lime.

Tips & Variations

• For a vegetarian version, substitute vegetable bouillon for the chicken bouillon.
• To reduce spice, use fewer chile de arbol or omit it entirely.
• Spraying the tortillas with avocado oil before baking helps achieve a perfect crisp without frying.
• Add cooked shredded chicken or black beans for extra protein and heartiness.

Storage

Store leftover chilaquiles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain texture. Avoid microwaving as it can make the tortillas soggy. Eggs are best prepared fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought tortilla chips instead of baking my own?

Yes, you can use store-bought chips, but baking fresh tortillas with avocado oil provides a nicer texture and flavor.

What can I substitute for queso fresco?

If you can’t find queso fresco, try using feta cheese or cotija for a similar crumbly, salty flavor.

Chilaquiles with Eggs Recipe

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Chilaquiles with Eggs is a classic Mexican dish featuring crispy baked tortilla chips smothered in a rich, smoky chile sauce made from ancho, guajillo, and chile de arbol peppers, charred tomatoes, onions, and garlic. Topped with perfectly fried eggs, queso fresco, crema, and fresh garnishes like avocado and cilantro, this hearty and flavorful breakfast or brunch dish combines vibrant textures and bold, spicy flavors.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Sauce Ingredients

• 1 onion (cut in 8 pieces)
• 8 small campari tomatoes (or 5 regular ones, halved)
• 2 garlic cloves
• 1 large chile ancho (or 2 medium ones)
• 4 chiles guajillo
• 1–2 chiles de arbol (use 1 for less spicy)
• 2.5 tsp chicken bouillon
• 1 tsp Mexican oregano
• 1.5 tbsp tomato paste
• 1 1/4 cup chile water
• 1 tbsp butter
• 1/3 cup cilantro (plus more for topping)
• Salt and pepper to taste

Chips and Toppings

• 16 corn tortillas (cut into triangles)
• Avocado oil for spraying
• 4 fried eggs
• Queso fresco to taste
• Salsa macha to taste
• Red onion to taste
• Crema to taste
• Cilantro to taste
• Lime for topping
• Avocado to taste

Instructions

1. Bake Tortilla Chips: Spray the tortilla triangles lightly with avocado oil. Preheat the oven to 375°F (190°C) and bake the tortillas for about 15 minutes or until they turn golden and crispy, flipping halfway if desired for even crispness.
2. Preheat Pan: Warm a skillet or pan on medium heat for about 2 minutes and add a small amount of olive oil to prepare for sautéing the vegetables.
3. Sauté Vegetables: Add the onion pieces to the pan and let them brown lightly for 3-4 minutes. Then add the tomatoes and garlic cloves and continue to cook on medium heat, allowing the vegetables to char and develop rich flavor for 6-8 minutes.
4. Prepare Chile Water: Place the ancho, guajillo, and chile de arbol peppers in a pot, cover with water and bring to a gentle simmer. Let simmer for 7-8 minutes until the chiles soften and infuse the water.
5. Blend Sauce Ingredients: Transfer the charred vegetables and softened chiles to a blender. Add the chile water, chicken bouillon, Mexican oregano, tomato paste, and cilantro. Season with salt and pepper, then blend until smooth and well combined.
6. Strain Sauce: Pour the blended sauce back into the skillet used for charring the veggies, straining it to remove any large solids. Use a spoon to press and extract as much liquid as possible to keep the sauce smooth and flavorful.
7. Simmer Sauce: Let the sauce simmer gently over medium-low heat for 6-7 minutes, stirring occasionally until it thickens slightly. Finish by stirring in the butter for a rich, silky texture.
8. Assemble Chilaquiles: Add the baked tortilla chips to the skillet with the simmered sauce and toss or stir to ensure the chips are fully coated and slightly softened by the sauce.
9. Serve and Garnish: Plate the chilaquiles topped with fried eggs, crema, queso fresco, salsa macha, sliced red onion, fresh avocado, cilantro sprigs, and lime wedges for squeezing. Serve immediately for best texture.

Notes

• You can adjust the number of chiles de arbol to control the spiciness of the sauce.
• If you prefer softer chips, allow them to soak a bit longer in the sauce before serving.
• For a vegetarian version, substitute chicken bouillon with vegetable bouillon or omit it.
• Use fresh tortillas for the crispiest chips or day-old tortillas to reduce waste.
• Make sure to char the tomatoes and onion as this adds depth of flavor to the sauce.

Keywords: Chilaquiles, Mexican breakfast, baked tortilla chips, chile sauce, huevos fritos, queso fresco