Print

Chilaquiles with Eggs Recipe

Print Recipe

★★★★★

4.6 from 108 reviews

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.

Ingredients

Scale

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

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