Breakfast Chilaquiles with Eggs | Chilaquiles con Huevo
Whenever I go to Mexico, my breakfast of choice is almost always chilaquiles (especially divorciados – “divorced-style”), meaning half green salsa half red. These breakfast chilaquiles with eggs are extremely versatile – you can make them with green, red, or a mix of both to make your perfect chilaquiles. Fresh tortilla chips are tossed in your salsa of choice, topped with crema, crumbled queso fresco, thinly sliced red onion, cilantro, and your favourite hot sauce. Serve with an egg or two, and optionally tossed with shredded chicken.
Table of Contents
What Are Chilaquiles?
If you’re reading this and don’t already know what chilaquiles are, good on you! And you’re in for a real treat.
I would consider this a cheeky breakfast food – it’s definiely not the healthiest breakfast out there but it’s one of my favourites and it’s a traditional breakfast/brunch in Mexico.
Chilaquiles’ origins go far back to the Aztecs, who consumed corn (maize) and corn tortillas as a large part of their diet. When tortillas went stale, they didn’t go to waste. Ancient Aztecs recreated them into something amazing by simmering them in sauces, chili peppers, and incorporated other seasonal ingredients1.
When Mexico was later colonized, dairy products like cream and cheese, chicken, and beef became staples in their cuisine1. These ingredients were incorporated in familiar dishes, and thus the modern chilaquiles were born! Of course there’s still many regional differences available, but these are probably the most popular and well known version of chilaquiles that were crafted in central/northern Mexico3.
Mexican cooks have always been thinking outside the box with many of their recipes utilizing old ingredients to create something entirely new, which is partly why it’s one of my favourite breakfasts. Any time I have leftover salsa or tortillas hanging around, I long to make chilaquiles.
Chilaquiles Verde, Rojos, or Divorciados
Salsa Verdes/Green Salsa
Most often made with tomatillos to make a green salsa (salsa verde). Tangier and brighter flavour than a salsa rojo, but turns into liquid gold when mixed with crema.
Salsa Roja/Red Salsa
Usually made from dried chiles and/or tomatoes, tends to be deeper and smokier, but this can vary widely on what chiles are used.
Divorciados
Can’t decide? Try ordering chilaquiles divorciados – half of the chips are tossed in salsa verde, the other half in salsa roja. It’s not always on the menu but they’ll make it for you all the same. I like to make it when I’ve got two different batches of salsa hanging around in the fridge.
How to Make the Best Chilaquilas
- Make your own tortilla chips – this isn’t a difficult task, but definitely takes a few extra minutes and makes more dishes. The fresh homemade tortilla chips hold up much better in the sauce and will be the difference between soggy chilaquiles and chips that are softened with some bite.
- If you don’t have tortillas or the time, store-bought is fine – just make sure you use a high-quality thick tortilla chip. Thin ones will immediately disintegrate in the sauce.
- Homemade salsa – if possible. I normally make chilaquiles when I have extra salsa in the fridge and tortillas in the cupboard or fridge. If you don’t have any on hand, try making my Tomatillo Salsa Verde (roast the tomatillos, peppers, and onions for the most flavour). I love using my own canned tomatillo salsa too!
- Keep the ingredients separated until ready to eat – this is key! If you let your chips sit in the sauce or simmer them, they will soften too much. They will still taste good, but you’ll be missing out on the amazing texture of this dish.
Swaps and Additions
Vegetarian
It’s already there! If you want something with a bit more substance, serve alongside some beans (pinto or black beans would work). Scrambled tofu with kala namak makes a good egg substitute if you’re vegan (see my tofu breakfast scramble here)
Dairy-Free
Skip the crema and queso fresco, swapping with a cashew-based crema. Try using my Vegan Enchiladas Verdes with Roasted Tomatillo Salsa recipe for a creamy salsa and cashew crema swap.
Gluten-Free
Corn tortillas are naturally gluten-free. If you use store-bought tortillas, salsa, or hot sauce, it might be worth checking the ingredients if you’re cooking for someone with a serious sensitivity.
High Protein
This recipe with 2 eggs each already has 21 g of protein, but by adding 1 cup shredded rotisserie chicken to the mix, each plate will have ~40 g of protein. But let’s be real, that may bulk this recipe out to serve 3 unless you have a big appetite!
Extra bonus protein swap: half sour cream, half cottage cheese and blend (for the crema). I prefer to still use a little sour cream but you can probably get away with just cottage cheese if you like it.
What to Serve with Breakfast Chilaquiles
Chilaquiles are filling enough to stand on their own, but if you’re building out a full brunch spread; a side of refried beans or Mexican rice are a great accompaniment. Fresh fruit on the side cuts through the richness and may be a welcome addition. Serve with fresh hibiscus tea, aqua fresca, or orange juice.
FAQ
You can prep the components like the chips, salsa, and toppings ahead of time. Don’t toss the chips in salsa until you’re ready to eat. Assembled chilaquiles don’t hold well.
Migas scrambles the eggs directly with the tortilla chips. Chilaquiles keep the egg separate, usually fried or sunny-side up and served on top.
Yes. A good jarred or fresh salsa from the store works fine.
Your favourite one! But try to steer away from a traditional chunky tomato salsa – you want something thick that will coat the chips.
No, this is one of those few foods I woudn’t save. If you’re worried about waste, have people assemble their plate at the table so the extra chips don’t get soggy. If you want to plan ahead, store the chips and salsa separately and assemble fresh when you’re ready to eat.
How to Make Chilaquilas with Eggs
Homemade Tortilla Chips
Heat 1″/2-3 cm of high-temp oil in a small, high-walled pot or pan over medium to medium-high (this will depend on your stove) until it reaches 350°F. I don’t usually measure the temp, I dip a corner or a tiny piece of tortilla in the oil. If it sizzles aggressively, it’s ready.
Cut 8 corn tortillas (day old or store bought) into ⅙ths or ¼s. Cook (2 tortillas worth) of cut chips at a time, adding each piece one at a time to ensure the oil doesn’t boil over.
Cook for about 1 ½ – 2 minutes, flipping once or twice while cooking to ensure they don’t burn on the bottom and cook evenly. Once they’re golden brown, use a heat-safe slotted spoon or spatula to remove the cooked chips to a wire rack* to drain and cool. Lightly sprinkle with kosher salt when they’re hot.
*Place a sheet of paper towel under your wire rack for easy cleanup.
Heat the Salsa
Either in the same pot as the oil (oil removed to a heat safe dish) or in another small pot or pan, heat 1 tsp of oil until shimmering over medium-low. Add 1 cup of salsa to the hot oil. It will sizzle aggressively at first, then calm down. Bring it to just a low simmer then remove from heat and set aside.
Prep the Toppings
Thinly slice ¼ cup red onion, crumble ¼ cup queso fresco or feta, chop some cilantro (1-2 tbsp), and set out ¼ cup crema. If you just have sour cream, water ¼ cup of it down with 1-2 tbsp water. Whisk well to remove clumps.
Cook the Eggs
Cook them how you like them, but the most common is over-easy or fried. I’ll leave you to this one.
Assemble the Chilaquiles
Toss the tortilla chips in the salsa until well coated. Remove the chips to two bowls. Top immediately with your desired toppings such as a drizzle of crema, sprinkle of feta, and a splash of your favourite hot sauce. Top with eggs and add more toppings as desired. Sprinkle some red onion and cilantro over top if desired.
Enjoy immediately.
Looking for More Mexican Recipes?
Breakfast Chilaquiles with Eggs | Chilaquiles con Huevo
Ingredients
Equipment
Method
- Heat 1"/2-3 cm of high-temp oil in a small, high-walled pot or pan over medium to medium-high (this will depend on your stove) until it reaches 350°F.
- Cut your tortillas into ⅙ths or ¼s. Cook (2 tortillas worth) of cut chips at a time, adding each piece one at a time to ensure the oil doesn't boil over.
- Cook for about 1 ½ – 2 minutes, flipping once or twice while cooking to ensure they don't burn on the bottom and cook evenly. Once they're golden brown, use a heat-safe slotted spoon or spatula to remove the cooked chips to a wire rack to drain and cool. Lightly sprinkle with kosher salt when they're hot.
- Either in the same pot as the oil (oil removed to a heat safe dish) or in another small pot or pan, heat 1 tsp of oil until shimmering over medium-low. Add the salsa to the hot oil. It will sizzle aggressively at first, then calm down. Bring it to just a low simmer then remove from heat and set aside.
- Thinly slice onions, crumble queso fresco or feta, chopped cilantro, and prepare your crema. If you just have sour cream, water ¼ cup of it down with 1-2 tbsp water. Whisk well to remove clumps.
- Cook them how you like them, but the most common is over-easy or fried. I'll leave you to this one.
- Toss the tortilla chips in the salsa until well coated. Remove the chips to two bowls. Top immediately with your desired toppings such as a drizzle of crema, sprinkle of feta, and a splash of your favourite hot sauce. Top with eggs and add more toppings as desired. Sprinkle some red onion and cilantro over top if desired.
- Enjoy immediately.