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Chilaquiles with Eggs 🍳 This is episode 1/3 of my #HispanicHeritage Mini Series 🇲🇽 As you know, I’m half Mexican and this was a staple growing up in my house. This is a traditional red chilaquiles recipe and it is PERFECTION!
Why You’ll Love Chilaquiles with Eggs
Let’s start with the base of this dish, the baked corn tortillas that are so fresh and crunchy you won’t be able to put them down! These yummy chips are then soaked in the most delicious and vibrate red sauce that has a smokey taste from the chiles 🌶️ with a perfect balance of acidity from the roasted tomatoes 🍅 This truly is the perfect balance of flavors that will be a wonderful start to your day!
How To Prepare Chilaquiles with Eggs
🔪 Stack your tortillas on top of each other and then cut them with a knife into fourths. Then you are going to spread those pieces out onto a baking sheet and spray them with avocado oil. Bake at 375°F for 15 minutes or until golden. You also have to option to fry them here, I just prefer the baking methed because they’re equally delicious but much better for you and a lot less messy!
🔥 While those bake, preheat a pan for 2 minutes. Add in a bit of olive oil. Add your halved onion, flat side down and let it brown for 3-4 minutes. Then add the halved tomatoes, flat side down and garlic. Let them char for 6-8 minutes on medium heat.
🌶️ Add the chiles to a pot and fill with water. Bring to a simmer for 7-8 minutes.
🍅 Once all of that has cooked, add the veggies to a blender as well as the chiles and the chile water, chicken bouillon, oregano, tomato paste and cilantro, salt and pepper to taste and then blend.
🥄 Once blended, strain the mixture back into the same skillet you charred the veggies in. Make sure you use the your spoon to reaaaally get as much liquid as you can.
🧈 Reduce the sauce a little bit by letting it simmer for 6-7 minutes or until it reaches desired thickness. Finish it off with a pad of butter.
🥣 Add in your chips (baked tortillas) to the skillet with your sauce and mix them around until they are soaked in the sauce.
🍽️ Divide your chips up onto 4 plates. Top with your fried egg, spoon crema, salsa macha, queso fresco, onion, avocado, lime, and cilantro. And that is it, subscribe for more!
Substitutions for Chilaquiles with Eggs
- I REALLY recommend making the Salsa Macha, but if you don’t have the time you can alway purchase Chili Crisps.
- If you’re super short on time, you can always use store bought tortilla chips. It is not as authentic and not the same as a fresh chip out of the oven, but it still works.
- If you don’t have Mexican oregano on hand, you can use regular.
Variations for Chilaquiles with Eggs
- If you are looking for a more milk version, swap the guajillo chilis for New Mexico or California chiles because they have less heat. Use less or none of the chiles de arbol because that has a good amount of kick to it. Don’t use the Salsa Macha topping.
- It’s pretty easy to turn this into a vegetarian breakfast, just swap the chicken bouillon out for vegetable instead. Use a vegan queso fresco and voilà!
- Check out my Vodka Eggs for more breakfast ideas!
🔥Chef Nadia’s Tip🔥
You can also fry your tortillas, but I like to bake them because they are just as delicious and a lot less clean up!
Similar Recipes
Common Questions
You certainly can, the baked tortillas give a more authentic flavor but if you’re short on time, you can absolutely use store bought.
Sure! Just switch out the chicken bouillon for a vegetable bouillon instead and use a vegan queso fresco and voilà, you’re good to go!
You can prepare the sauce ahead of time and lightly heat it back up on the stove. You will want to wait to put it all together till right before serving though.
Chilaquiles with Eggs
Ingredients
- 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, do 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, more for topping
- Salt and pepper to taste
Toppings
- 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
Chips
- 16 corn tortillas, cut into triangles
- Avocado oil for spraying
Instructions
- Spray your tortillas with avocado oil. Bake at 375°F for 15 minutes or until golden.
- Preheat a pan for 2 minutes. Add in a bit of olive oil.
- Add onion and let it brown for 3-4 minutes. Add the tomatoes and garlic. Let them char for 6-8 minutes on medium heat.
- Add the chiles to a pot and fill with water. Bring to a simmer for 7-8 minutes.
- Add the veggies to a blender with the chiles. Add the chile water, chicken bouillon, oregano, tomato paste and cilantro.
- Add some salt and pepper to taste and blend.
- Strain into the same skillet you charred the veggies in. Make sure you use the your spoon to reaaaally get as much liquid as you can.
- Let the sauce simmer for 6-7 minutes or until it thickens. Finish it off with butter.
- Add in your chips (baked tortillas) and make sure they are soaked in the sauce.
- Serve with crema, fried egg, salsa macha, queso fresco, onion, avocado, lime, cilantro and that is it!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
