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.
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.
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Notes
Tips, Substitutions & Serving Suggestions
- What are Chilaquiles? A traditional Mexican dish consisting of fried corn tortilla pieces simmered in a red or green sauce. The name comes from the Nahuatl word for “herbs or chiles in broth.”
- Tortilla Choice: Use “totopos” (thick, sturdy tortilla chips) rather than thin restaurant-style chips. Thin chips will turn to mush almost instantly once the salsa hits them.
- Protein Additions: Feel free to add shredded leftover chicken (Chilaquiles con Pollo) or even black beans for extra fiber.
- The Salsa: If your salsa is very thick, the broth is essential to ensure there is enough liquid to coat the chips without them becoming dry.
- Serving: These are best served with a side of refried beans and a hot cup of coffee or a fresh hibiscus tea.
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