BreakfastBrunchMain Course

Chilaquiles with Egg and Cheese

Name: Chilaquiles with Egg and Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: mexican
Ingredients: 100 g corn tortilla chip; 1 tbsp vegetable oil; 0.5 pcs white onion chopped; 2 clove garlic minced; 400 g canned crushed tomato; 1 pcs chipotle chili in adobo chopped; 120 ml vegetable broth; 0.5 tsp salt; 0.25 tsp black pepper; 2 pcs egg; 30 g cotija cheese crumbled; 2 tbsp fresh cilantro chopped (optional); 0.5 pcs avocado sliced (optional); 2 tbsp sour cream (optional)

This classic Mexican breakfast features crispy tortilla chips simmered in a vibrant salsa, topped with a fried egg and crumbled cheese. It's a satisfying and flavorful dish perfect for a weekend brunch.

An original recipe by Forkin

Total time: 35 min
Serves: 2
Difficulty: Medium
Per serving: 635 kcal

Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

100 gcorn tortilla chip
2 pcsegg

salsa

1 tbspvegetable oil
0.5 pcswhite onion, chopped
2 clovegarlic, minced
400 gcanned crushed tomato
1 pcschipotle chili in adobo, chopped
120 mlvegetable broth
0.5 tspsalt
0.25 tspblack pepper

garnish

30 gcotija cheese, crumbled
2 tbspfresh cilantro, chopped(optional)
0.5 pcsavocado, sliced(optional)
2 tbspsour cream(optional)

Equipment

frying pan · spatula · medium saucepan

The method

Step by step

1
Heat the vegetable oil in a medium saucepan over medium heat.
About 1 min
2
Add the white onion and cook until softened, about 5 minutes.
About 5 min
3
Stir in the garlic and cook for another minute until fragrant.
About 1 min
4
Pour in the canned crushed tomato, chipotle chili in adobo, vegetable broth, salt, and black pepper.
5
Bring the salsa to a simmer, then reduce heat to low and cook for 10 minutes, allowing the flavors to meld.
About 10 min
Cook’s note: Stir occasionally to prevent sticking.
6
While the salsa simmers, fry the eggs to your desired doneness in a separate pan.
About 4 min
Cook’s note: A runny yolk is traditional for chilaquiles.
7
Add the corn tortilla chips to the simmering salsa and gently toss to coat.
About 1 min
Cook’s note: Do not overmix, or the chips will become soggy too quickly.
8
Divide the chilaquiles mixture between two plates.
9
Top each plate with a fried egg, cotija cheese, fresh cilantro, sliced avocado, and a dollop of sour cream if using.
About 1 min

Per serving

Nutrition

59%Score

Calories: 635.3kcal
Protein: 18.2g
Carbs: 52.8g
Fat: 40.1g
Fibre: 9.9g
Sugar: 11.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Chilaquiles are best enjoyed immediately as the chips can become soggy over time.