Chilaquiles with Fried Egg (Printable)

Golden tortilla chips simmered in salsa, topped with fried eggs and fresh garnishes for a hearty Mexican-inspired breakfast.

# Ingredient List:

→ Tortillas & Oil

01 - 6 small corn tortillas, cut into triangles
02 - 1/3 cup vegetable oil for frying

→ Salsa

03 - 1 cup store-bought or homemade salsa verde or roja

→ Eggs

04 - 2 large eggs

→ Toppings

05 - 1/4 cup crumbled queso fresco or feta
06 - 1/4 small red onion, thinly sliced
07 - 2 tablespoons chopped fresh cilantro
08 - 1/2 avocado, sliced
09 - 2 tablespoons sour cream or Mexican crema
10 - Salt and pepper to taste

# How-To Steps:

01 - Heat vegetable oil in a large skillet over medium-high heat. Fry tortilla triangles in batches until golden and crisp, approximately 1-2 minutes per side. Drain on paper towels and season lightly with salt.
02 - Remove excess oil from the skillet, leaving approximately 1 tablespoon. Reduce heat to medium and add salsa. Simmer for 1-2 minutes until slightly thickened.
03 - Add crispy tortilla chips to the salsa, tossing gently to coat. Cook for 1-2 minutes until chips are well coated while retaining some crunch.
04 - In a separate nonstick skillet, fry eggs to preferred doneness with whites set and yolks runny for traditional preparation. Season with salt and pepper.
05 - Divide salsa-coated chips between two plates. Top each portion with one fried egg.
06 - Top with crumbled cheese, red onion, cilantro, avocado slices, and a drizzle of sour cream. Add optional jalapeños, radishes, or protein as desired.

# Expert Advice:

01 -
  • This dish turns around a rough morning faster than coffee ever could, with crispy, saucy, deeply satisfying flavors that feel indulgent but take only 25 minutes.
  • It's endlessly adaptable—add cheese, beans, chicken, whatever you have—which means you'll actually make it again instead of bookmarking it and forgetting.
  • The contrast of textures and that runny egg yolk mixing into everything else feels like eating something secretly luxurious at 9 a.m.
02 -
  • The chips lose their crunch if they sit in salsa too long, so don't combine them more than a couple minutes before serving—speed is your friend here.
  • That runny yolk isn't optional if you want the real experience; it's what ties everything together and adds richness that makes the dish feel complete.
03 -
  • Oil temperature matters more than you'd think—too cool and your chips absorb grease instead of crisping, too hot and they burn before they cook through.
  • Season your fried chips before they hit the salsa so the salt stays on the surface instead of getting lost in the sauce.
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