Mexican Chilaquiles with Fried Egg (Printable Version)

Crispy tortilla chips coated in zesty salsa, topped with runny eggs and fresh garnishes for a comforting Mexican breakfast.

# Ingredient List:

→ Tortillas & Oil

01 - 6 small corn tortillas, cut into triangles
02 - 1/3 cup vegetable oil for frying

→ Salsa

03 - 1 cup store-bought or homemade salsa verde or roja

→ Eggs

04 - 2 large eggs

→ Toppings

05 - 1/4 cup crumbled queso fresco or feta
06 - 1/4 small red onion, thinly sliced
07 - 2 tablespoons chopped fresh cilantro
08 - 1/2 avocado, sliced
09 - 2 tablespoons sour cream or Mexican crema
10 - Salt and pepper to taste
11 - Optional: sliced jalapeños, radishes, cooked shredded chicken or beans

# Directions:

01 - Heat vegetable oil in a large skillet over medium-high heat. Fry tortilla triangles in batches until golden and crisp, about 1-2 minutes per side. Drain on paper towels and lightly season with salt.
02 - Remove excess oil from skillet, leaving about 1 tablespoon. Reduce heat to medium and add salsa. Simmer for 1-2 minutes until slightly thickened.
03 - Add crispy tortilla chips to the salsa, tossing gently to coat. Cook for 1-2 minutes until chips are well coated but still retain some crunch.
04 - In a separate nonstick skillet, fry eggs to preferred doneness (sunny side up is traditional; whites set, yolks runny). Season with salt and pepper.
05 - Divide salsa-coated chips between two plates. Top each with a fried egg.
06 - Garnish with crumbled cheese, red onion, cilantro, avocado, and a drizzle of sour cream. Add any optional toppings as desired.

# Expert Tips:

01 -
  • Transforms sad stale tortillas into something crave-worthy in under 30 minutes
  • That moment when the egg yolk mingles with the salsa is basically edible poetry
02 -
  • If your chips get too soft too fast, you're either overcooking them in the salsa or your salsa is too thin
  • The best chilaquiles have this perfect mix of soft and crispy textures, so don't toss them too aggressively
03 -
  • If your tortilla chips aren't getting crispy enough, make sure your oil is hot enough before you start frying, that's usually the culprit
  • Reserve a handful of plain crispy chips to top the dish with, giving you that final textural contrast after everything else has softened
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