Start your day off right with this classic Mexican breakfast dish. Chilaquiles rojos feature crispy tortilla chips smothered in a bold salsa roja, or red salsa, finished with a fried egg, onions, and a drizzle of cream. A breakfast that’s sure to satisfy.
If you love Huevos Rancheros and Breakfast Tacos, you’ll love these Chilaquiles Con Huevos.
Why You’ll Love Chilaquiles
- Amazing Sauce – It has the best flavor because it uses the best-tasting red sauce with tomatoes, onions, garlic, and peppers that can be made ahead of time to fully develop the flavor.
- Tortillas or Tortilla Chips—I like the crispy tortilla chips in the tasty sauce. They add a great texture.
- Add an Egg—Con Huevo means with an egg, and you can fix it any way you like it: sunnyside up, over easy, or scrambled.
Ingredients
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
Red Sauce
- Water
- Tomatoes – I recommend using fresh tomatoes, but you could use canned tomatoes if you don’t have fresh.
- Onions
- Garlic
- Seasoning – I used salt and cumin.
- Chiles—I used seeded and deveined Guajillo and Chile de Arbol chiles, but you could use other chiles, such as serranos, jalapeño peppers, or your favorite chiles.
Chilaquiles Con Huevo
- Oil
- Eggs
- Corn Tortillas or Tortilla Chips – You can fry corn tortillas or use corn tortilla chips, either homemade or store-bought. If you use store-bought tortilla chips, I recommend thicker ones, as they are more likely to stay crispy when covered with sauce. I don’t recommend using flour tortillas as they will quickly become soggy.
Garnish
- Mexican Crema – Use either Mexican crema or sour cream as a garnish.
- Queso Fresco – Crumbled white cheese.
- Onion – Add slices of onion on top.
- Avocado – Avocado slices make a beautiful garnish.
- Cilantro – Use fresh chopped cilantro as a garnish.
How To Make Chilaquiles
In a large saucepan, add the water, tomatoes, and chiles. Bring to a simmer and cook for 5 minutes.
Spoon the tomatoes and chiles from the pan and place in a blender. Add the onion, garlic, salt, and cumin.
Blend until smooth
Heat the oil in a pan and fry the eggs. Then, remove the eggs and place them onto a plate.
Add the sauce to the hot skillet and cook for 1 minute.
Add the tortilla chips.
Spoon the sauce over the chips until they are covered.
Lay the eggs on the chilaquiles, then drizzle with cream and a sprinkle of queso fresco. Sliced onion, avocado, and cilantro can also be added.
Recipe Tips
If you prefer crispy chilaquiles, place some tortilla chips on the serving plate instead of adding the chips to the sauce, then pour some sauce over the chips before adding eggs and cream.
Variations
A common variation is using salsa verde (green salsa) instead of salsa roja to create chilaquiles verdes or green chilaquiles.
What To Serve With Chilaquiles
- Refried Beans – If you don’t want eggs with your chilaquiles, another option is refried beans.
FAQs
Chilaquiles are best eaten immediately, or they will get soggy. You may wish to store the sauce in the refrigerator, then reheat it when ready to serve over chips.
More Breakfast Recipes
- Breakfast Empanadas—With a flaky, golden crust, crumbled breakfast sausage, breakfast potatoes, and fluffy scrambled eggs, this is a hearty, handheld breakfast you’ll love!
- Chile Relleno Casserole – This breakfast casserole is cheesy and spicy with fluffy eggs and pepper jack cheese.
If you made this recipe and loved it, leave a comment and a 5-star rating, letting everyone know how much you loved it!
Recipe
Chilaquiles Rojos con Huevo
Ingredients
- 2 cups water
- 4 roma tomatoes
- 2-3 guajillo chiles seeds removed
- 1 chile de arbol
- 1/2 medium white onion cut into large chunks
- 1 garlic clove
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1 tablespoon olive oil or other oil
- 4 eggs
- 4 cups tortilla chips
- 1/4 cup Mexican crema
- 1/4 cup queso fresco
- Sliced onion for serving
- Avocado sliced
- Cilantro
Instructions
- In a large pan, add the water, tomatoes, and chiles. Bring to a simmer and cook for 5 minutes.
- Spoon the tomatoes and chiles out of the pan and place in a blender. Add the onion, garlic, salt, and cumin and blend until smooth.
- Heat the oil in a pan and fry the eggs, then lift them onto a plate.
- Add the sauce to the hot pan and cook for 1 minute, then add the tortilla chips.
- Spoon the sauce over the chips until they are covered.
- Lay the eggs on the chilaquiles, then drizzle with cream and a sprinkle of queso fresco. Add some sliced onion, avocado and cilantro.
Notes
If you prefer crispy chilaquiles, instead of adding the chips to the sauce, place some tortilla chips on the serving plate, then pour some sauce over the chips before adding eggs and cream. Storage:
These are best eaten immediately or they will get soggier. You may wish to store the sauce in the refrigerator, then reheat it when ready to serve over the chips.
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