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Mexican
Mexican Chilaquiles Breakfast
30 min total15 prep15 cook4 servings380 cal
ClassicVegetarianContains glutenContains dairyContains egg
Crisp tortilla chips simmered in tangy salsa verde, topped with crema, queso fresco, and fried eggs. A vibrant Mexican breakfast that transforms leftover tortillas into something spectacular.
Ingredients
pantry
- 4 cupcorn tortilla chips
- 2 cupsalsa verde
- 2 tbspvegetable oil
- 0.5 tspsalt
dairy
- 4eggs
- 0.5 cupqueso fresco
- 0.25 cupMexican crema
produce
- 0.5white onion
- 0.25 cupfresh cilantro
Steps
- Thinly slice onion and chop cilantro.
- Warm salsa verde in a wide skillet over medium heat.
- Fold in tortilla chips and simmer 2 minutes until slightly softened but still crisp in parts.
- Heat oil in a separate skillet and fry eggs sunny-side up.
- Divide chilaquiles among plates and top each with a fried egg.
- Crumble queso fresco over the top.
- Drizzle with crema and scatter onion and cilantro.
- Season with salt and serve immediately.
Tips
- Use stale tortillas or chips that can stand up to simmering sauce.
- Add eggs at the end so yolks stay runny if desired.
- Serve immediately — chilaquiles soften as they sit.
- Pickled onions and radishes add brightness at the table.
