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    Home » Breakfast & Brunch

    Chilaquiles with Eggs

    Published: May 4, 2023 · Modified: Jun 30, 2023 by Zimmy · This post may contain Amazon and other affiliate links · 2 Comments

    Jump to Recipe Jump to Video Print Recipe

    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!

    Twp chilaquiles breakfast bowls with a sunny side up egg and other colourful toppings.

    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:

    • A large molcajete with freshly made grilled guacamole with a plate of tacos in the background.
      Grilled Guacamole
    • A bowl of Corn & Black Bean Salsa on a taco platter.
      Corn & Black Bean Salsa
    • A grilled corn and tomato salad with feta.
      Grilled Corn and Tomato Salad
    • A bowl of spicy guacamole on a platter of tacos
      Spicy Guacamole

    Tried this recipe?

    If you get the chance to try this recipe, please drop back and leave us a comment and rating. We would love to know what you think.

    Cheers! James & Elaine

    📖 Recipe

    Two chilaquiles breakfast bowls with a sunny side up egg and other colourful toppings.

    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
    Print Recipe Pin Recipe
    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
      

    • 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
    Tried this recipe?Let us know how it was!

    More Breakfast & Brunch

    • Two Korean Street Toast breakfast sandwiches with colourful ingredients.
      Korean Street Toast Recipe with Gochujang, Ham & Avocado
    • Four stacks of Lemon Dill Pancakes with Smoked Salmon and Mango Chutney on an outdoor griddle.
      Lemon Dill Pancakes with Smoked Salmon and Mango Chutney 
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      Green Goddess Quiche with Zucchini & Feta 
    • A sheet pan with puff pastry breakfast tart along with a plated tart.
      Puff Pastry Breakfast Tarts with Pesto, Prosciutto & Feta

    Reader Interactions

    Comments

    1. Dina Miller

      May 07, 2023 at 12:50 pm

      5 stars
      This is happening over here! Great recipe!

      Reply
      • Zimmy

        May 09, 2023 at 5:10 pm

        Thanks Dina,
        Have a fantastic day!
        Elaine & James

        Reply

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    Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

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