Chilaquiles with Egg and Cheese
This classic Mexican breakfast features crispy tortilla chips simmered in a vibrant salsa, topped with a fried egg and crumbled cheese. It's a satisfying and flavorful dish perfect for a weekend brunch.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 635 kcal
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 100 gcorn tortilla chip
- 2 pcsegg
salsa
- 1 tbspvegetable oil
- 0.5 pcswhite onion, chopped
- 2 clovegarlic, minced
- 400 gcanned crushed tomato
- 1 pcschipotle chili in adobo, chopped
- 120 mlvegetable broth
- 0.5 tspsalt
- 0.25 tspblack pepper
garnish
- 30 gcotija cheese, crumbled
- 2 tbspfresh cilantro, chopped(optional)
- 0.5 pcsavocado, sliced(optional)
- 2 tbspsour cream(optional)
Equipment
frying pan · spatula · medium saucepan
The method
Step by step
- 1
Heat the vegetable oil in a medium saucepan over medium heat.
About 1 min
- 2
Add the white onion and cook until softened, about 5 minutes.
About 5 min
- 3
Stir in the garlic and cook for another minute until fragrant.
About 1 min
- 4
Pour in the canned crushed tomato, chipotle chili in adobo, vegetable broth, salt, and black pepper.
- 5
Bring the salsa to a simmer, then reduce heat to low and cook for 10 minutes, allowing the flavors to meld.
About 10 min
Cook’s note: Stir occasionally to prevent sticking.
- 6
While the salsa simmers, fry the eggs to your desired doneness in a separate pan.
About 4 min
Cook’s note: A runny yolk is traditional for chilaquiles.
- 7
Add the corn tortilla chips to the simmering salsa and gently toss to coat.
About 1 min
Cook’s note: Do not overmix, or the chips will become soggy too quickly.
- 8
Divide the chilaquiles mixture between two plates.
- 9
Top each plate with a fried egg, cotija cheese, fresh cilantro, sliced avocado, and a dollop of sour cream if using.
About 1 min
Per serving
Nutrition
- Calories
- 635.3kcal
- Protein
- 18.2g
- Carbs
- 52.8g
- Fat
- 40.1g
- Fibre
- 9.9g
- Sugar
- 11.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Chilaquiles are best enjoyed immediately as the chips can become soggy over time.
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