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Chilaquiles with Eggs Recipe

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★★★★★

4.6 from 70 reviews

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/chilaquiles-with-eggs-recipe/