Chilaquiles

Chilaquiles are Mexico's favorite breakfast: crispy tortilla chips tossed in warm salsa until just softened at the edges, crowned with fried eggs, crema, queso fresco and onions. They are fast, fiery and deeply satisfying — perfect for weekend mornings.

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Servings

4 servings

Calories

480

Ingredients

• 12 corn tortillas, cut into triangles
• 250ml vegetable oil, for frying
• 400g salsa roja (red salsa)
• 1 tsp salt
• 4 eggs
• 100g queso fresco, crumbled
• 80ml Mexican crema or sour cream
• 1 small red onion, thinly sliced
• Fresh coriander, chopped
• 1 avocado, sliced
• Lime wedges, to serve

Instructions

1. Fry the tortilla triangles in hot oil in batches until golden and crisp, about 2 minutes per batch, then drain on paper towels and sprinkle with salt.
2. Warm the salsa roja in a large skillet over medium heat until it bubbles gently.
3. Add the tortilla chips and toss to coat, cooking for 2-3 minutes until the chips soften slightly but still hold some crunch.
4. In a separate pan, fry the eggs to your liking, about 2 minutes for runny yolks.
5. Divide the chilaquiles among plates and top each with a fried egg.
6. Finish with queso fresco, crema, red onion, coriander and avocado, and serve immediately with lime wedges.

Pro tips

• Day-old tortillas fry up crispier than fresh ones.
• Toss the chips in the salsa just before serving so they stay slightly crunchy.
• Make it with green salsa (salsa verde) for chilaquiles verdes.
• Add shredded chicken or refried beans for a heartier plate.

Frequently asked questions