Chilaquiles with Eggs Recipe

Introduction

Chilaquiles with Eggs is a classic Mexican breakfast dish that features crispy baked tortilla chips drenched in a flavorful chile sauce and topped with a perfectly fried egg. This comforting meal combines vibrant spices and fresh toppings to start your day with a delicious punch.

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 árbol (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 with avocado oil and bake them for about 15 minutes, or until they turn golden and crisp.
2. Step 2: While the tortillas bake, preheat a pan over medium heat for 2 minutes and add a small amount of olive oil.
3. Step 3: Add the onion pieces to the pan and sauté until they begin browning, about 3-4 minutes. Then add the halved tomatoes and garlic cloves, allowing them to char lightly for 6-8 minutes.
4. Step 4: In a separate pot, add the ancho, guajillo, and chile de árbol peppers. Cover with water and bring to a simmer, letting them soften for 7-8 minutes.
5. Step 5: Transfer the sautéed vegetables and softened chiles into a blender. Add chile water from the pot, chicken bouillon, Mexican oregano, tomato paste, and cilantro. Season with salt and pepper to taste, then blend until smooth.
6. Step 6: Strain the blended sauce back into the skillet used for charring the vegetables and press with a spoon to extract maximum liquid.
7. Step 7: Simmer the sauce over medium heat for 6-7 minutes until it thickens slightly. Stir in the butter at the end for richness.
8. Step 8: Add the baked tortilla chips to the sauce, stirring gently to coat them thoroughly so they soak up the flavors.
9. Step 9: To serve, top the sauced chips with fried eggs, crema, queso fresco, salsa macha, red onion, avocado slices, fresh cilantro, and lime wedges according to your taste.

Tips & Variations

• For a milder dish, reduce the number of chile de árbol used or remove the seeds before cooking.
• Try adding shredded chicken or beans for extra protein and heartiness.
• Substitute the queso fresco with cotija or feta cheese as an alternative topping.
• If you don’t have an oven, you can lightly fry the tortilla triangles in avocado oil until crisp.
• Use homemade chicken bouillon or vegetable broth for a richer and more natural flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. The chips will soften over time, so it’s best enjoyed fresh. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chilaquiles vegetarian?

Yes, simply omit the chicken bouillon or replace it with vegetable bouillon. You can also add beans or sautéed vegetables to boost flavor and nutrition.

What type of chile is best for this recipe?

Chile ancho and guajillo are traditional for their smoky and slightly sweet flavor. Adjust the heat by adding chile de árbol carefully according to your spice preference.

Chilaquiles with Eggs Recipe

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Chilaquiles with Eggs is a traditional Mexican breakfast dish featuring crispy baked tortilla chips soaked in a rich, flavorful chile sauce made from charred tomatoes, onions, and a blend of dried chiles. Topped with fried eggs, queso fresco, crema, avocado, and fresh cilantro, this dish offers a perfect balance of textures and spicy, savory flavors.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Sauce and Vegetables

• 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

Tortillas 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 the Tortillas: Spray the cut tortilla triangles lightly with avocado oil and arrange them on a baking sheet. Bake at 375°F (190°C) for 15 minutes or until they turn golden and crispy.
2. Preheat the Pan: Warm a 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 brown them for 3-4 minutes. Next, add the tomatoes and garlic cloves, allowing them to char for 6-8 minutes over medium heat to deepen their flavors.
4. Prepare Chile Water: Place the dried ancho, guajillo, and chile de arbol peppers in a pot, cover them with water, and bring to a simmer. Let simmer for 7-8 minutes until the chiles are softened.
5. Blend the Sauce: Transfer the charred vegetables and softened chiles to a blender. Add the chile water from the pot, chicken bouillon, Mexican oregano, tomato paste, and cilantro. Season with salt and pepper and blend until smooth.
6. Strain the Sauce: Pour the blended mixture through a fine strainer into the skillet used for charring the vegetables. Use a spoon to press and extract as much liquid and flavor as possible.
7. Simmer Sauce: Cook the strained sauce on medium heat for 6-7 minutes or until it thickens slightly. Stir in butter to finish and enrich the sauce.
8. Assemble Chilaquiles: Add the baked tortilla chips into the skillet with the sauce. Toss gently to ensure all chips are well coated and soaked in the flavorful sauce.
9. Serve and Garnish: Plate the chilaquiles and top with fried eggs, crema, queso fresco, salsa macha, red onion, sliced avocado, fresh cilantro, and a squeeze of lime to taste. Enjoy immediately.

Notes

• Adjust the number of chile de arbol peppers according to your preferred spice level.
• For a vegetarian version, substitute chicken bouillon with a vegetable stock or omit it.
• To enhance crispiness, watch the tortillas carefully as baking times may vary depending on the oven.
• Leftover chilaquiles can be refrigerated and gently reheated, though chips may soften.
• Salsa macha adds a rich, nutty spice but can be omitted or replaced with another salsa if preferred.

Keywords: Chilaquiles, Mexican breakfast, eggs, baked tortillas, chile sauce, queso fresco, traditional Mexican recipe