Mexican Chilaquiles with Fried Eggs (Printable version)

Crispy tortilla chips in zesty salsa topped with runny eggs, cheese, and fresh garnishes.

# What You Need:

→ 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 - Sliced jalapeños, radishes, cooked shredded chicken or beans optional

# How to Make It:

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

# Expert Advice:

01 -
  • The contrast between crispy tortilla chips and creamy salsa coating will genuinely spoil you for regular breakfast.
  • An egg with a runny yolk transforms this from side dish to a complete meal in under thirty minutes.
  • Every topping you add feels like a personal choice rather than a requirement, making it impossible to get bored.
02 -
  • Timing matters more than temperature here, the chips need just enough salsa coating to soften slightly without turning into mush, which happens if you let them sit too long or use too much liquid.
  • Frying tortillas fresh rather than using pre-made chips changes everything about texture and taste, and once you do it, you'll understand why Maria never buys them.
03 -
  • Frying tortillas in batches prevents crowding and guarantees even browning, which is the difference between chips that are golden throughout versus some that are pale.
  • Keep a second skillet going for the eggs so you're not juggling everything at once, and your timing stays relaxed instead of panicked.
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