Breakfast Chilaquiles with Eggs | Chilaquiles con Huevo

Author: Laurel Braun

Breakfast Chilaquiles with Eggs | Chilaquiles con Huevo

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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.

Prep Time: 15

Cook Time: 15

Total Time: 30

Course: Breakfast, Main Course

Cuisine: Mexican

Servings:

Calories: 636 kcal

Ingredients

8 corn tortillas, day old or store bought
high heat cooking oil
1 cup salsa, verde or roja
4 eggs
¼ cup queso fresco, or feta, crumbled
¼ cup crema, or sour cream mixed with water
¼ cup red onion, thinly sliced
fresh cilantro, chopped, optional

Equipment

Wire Rack
small pot
frying pan

Method

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 do not usually measure the temp, the oil is ready when it's shimmering and a small piece of tortilla sizzles aggressively when it's added.

Cut your tortillas into ⅙^thsor ¼^s. 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 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.

Prep the Toppings

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 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.

Nutrition

Notes

Calories calculated assuming 2 tbsp of oil is absorbed by the tortilla chips.

Vegan option: Scrambled tofu with kala namak makes a good egg substitute if you're vegan. Serving with some beans can bulk it up as well. Skip the crema and queso fresco and swap with a cashew crema.

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: Adding 1 cup shredded rotisserie chicken to the salsa will mean each plate has ~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.