Chilaquiles with Eggs

Chiaquiles with eggs. A simple but delicious take on a chilaquiles-style brunch. A bottom layer of corn tortilla chips soaks up the sauce and the top layer is like eating nachos for breakfast!

Authentic Mexican chilaquiles is a breakfast dish that is typically made with homemade fried corn tortilla chips which are simmered in a tomato sauce. While the classic recipe involves frying your own tortillas, using store bought tortilla chips is a quick and easy shortcut that still yields delicious results.

This dish is a delicious way to kick off your Cinco de Mayo celebrations or anytime you are craving a hearty meal with a little hit of spice!

This recipe was created in partnership with Hestan Culinary. Cooked in Hestan ProBond Titum 3.5 Qt Essential Pan, the Probond Titum 8.5” & 11” Skillets, and served in the ProBond 1.5 Qt Saucepan. Opinions in this post are always my own.

Ingredients

This may look like a long list of ingredients, but most of the toppings really are optional. We like offering a variety of toppings to our guests.

• Corn tortilla chips

Sauce

• Olive oil
• Red onion
• Jalapeño
• Fire roasted crushed tomatoes
• Diced tomatoes
• Cilantro
• Dried Guajillo chili pepper
• Salt and pepper

Toppings

• Mexican Hot Chorizo sausage
• Eggs
• Avocado
• Jalapeño
• Cotija cheese
• Tomatoes
• Black beans
• Cilantro
• Guacamole (optional)
• Lime wedges (optional)

See recipe card for quantities.

Watch how these chilaquiles with eggs were made here.

Instructions

To prepare the sauce: Heat the olive oil in a large (3.5Q) saucepan over medium heat.

Add the diced onions and jalapeño. Stir and cook for 3-5 minutes until they begin to soften.

Pour in the crushed tomatoes, the diced tomatoes, cilantro and stir. Add the whole rehydrated chili pepper, stir, and cover with lid. Lower the heat and simmer for 30 to 40 minutes, stirring occasionally until flavours come together. Remove the Guajillo pepper and discard. Taste the sauce and season with salt and pepper to taste. Keep warm until ready to serve.

Fry the eggs: Just before ready to serve, fry the eggs to your liking. For runny, sunny-side up eggs, heat the oil in the skillet over medium-low heat, when the oil is hot, add the eggs and cook for 3 to 4 minutes covering the skillet with a lid for about 2 minutes to help set the egg whites. If you leave the cover on the entire time, the eggs will cook in a little less than 3 minutes, but the yolks will cloud over and not be bright.

To build the bowls: Place a layer of tortilla chips in the bottom of the bowl. Then add a layer of sauce to lightly cover the chips. Add chips around the edges of the bowl, then place a fried egg in the center. Add a few more teaspoons of sauce, sprinkle on the chorizo, add a few avocado slices, jalapeños, a dollop of crema, crumbled cotija cheese, tomatoes, beans, and finish with a sprinkling of cilantro.

What to serve with chilaquiles with eggs

These are my favorite sides to serve with this dish:

Chilaquiles with Eggs

A simple but delicious take on a chilaquiles-style brunch. A bottom layer of corn tortilla chips soaks up the sauce and the top layer is like eating nachos for breakfast!

Authentic Mexican chilaquiles is a breakfast dish that is typically made with homemade fried corn tortilla chips which are simmered in a tomato sauce. While the classic recipe involves frying your own tortillas, using store bought tortilla chips is a quick and easy shortcut that still yields delicious results.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Breakfast, Brunch

Cuisine Mexican, Mexican-American

Servings 4 People

Ingredients

  

1x2x3x

• 1 12-ounce bag of corn tortilla chips

Sauce

• 1 tablespoon olive oil
• ½ red onion diced
• 1 jalapeño diced
• 1 can 796 mL fire roasted crushed tomatoes
• 1 can 796 mL fire roasted crushed tomatoes 796 mL diced tomatoes
• ¼ cup cilantro sprigs
• 1 dried Guajillo chili pepper rehydrated
• Salt and pepper to taste

Toppings

• 7 ounces Mexican Hot Chorizo sausage uncased and fried until crumbly
• 4 fried sunny side up eggs or fried to your liking
• 1 avocado sliced
• 1 jalapeño sliced
• ½ cup Cotija cheese crumbled
• 2 medium tomatoes coarsely chopped
• 1 cup of black beans drained and rinsed
• 2 tablespoons cilantro chopped
• 1 cup guacamole optional
• Lime wedges optional

Instructions

 

• To prepare the sauce: Heat the olive oil in a large (3.5Q) saucepan over medium heat.
• Add the diced onions and jalapeño. Stir and cook for 3-5 minutes until they begin to soften.
• Pour in the crushed tomatoes, the diced tomatoes, cilantro and stir. Add the whole rehydrated chili pepper, stir, and cover with lid. Lower the heat and simmer for 30 to 40 minutes, stirring occasionally until flavours come together. Remove the Guajillo pepper and discard. Taste the sauce and season with salt and pepper to taste. Keep warm until ready to serve.
• Fry the eggs: Just before ready to serve, fry the eggs to your liking. For runny, sunny-side up eggs, heat the oil in the skillet over medium-low heat, when the oil is hot, add the eggs and cook for 3 to 4 minutes covering the skillet with a lid for about 2 minutes to help set the egg whites. If you leave the cover on the entire time, the eggs will cook in a little less than 3 minutes, but the yolks will cloud over and not be bright.
• To build the bowls: Place a layer of tortilla chips in the bottom of the bowl. Then add a layer of sauce to lightly cover the chips. Add chips around the edges of the bowl, then place a fried egg in the center. Add a few more teaspoons of sauce, sprinkle on the chorizo, add a few avocado slices, jalapeños, a dollop of crema, crumbled cotija cheese, tomatoes, beans, and finish with a sprinkling of cilantro.

Video

Keyword chilaquiles breakfast, chilaquiles with chorizo, easy chilaquiles recipe, egg chilaquiles recipe, simple chilaquiles recipe

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