Chilaquiles Rojos con Huevo

Start your day off right with this classic Mexican dish. Chilaquiles rojos feature crisp tortilla chips smothered in a bold red sauce, finished with eggs, onions, and a drizzle of cream. A breakfast that's sure to satisfy.

Course Breakfast

Cuisine Mexican

Keyword Chilaquiles, Chilaquiles Rojos, Chilaquiles Rojos Con Huevo

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 710kcal

Author Michele @ Flavor Mosaic

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

Tips:
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.

Nutrition