Vibrant Mexican Breakfast Chilaquiles (Printable Version)

Crispy tortilla chips tossed in vibrant salsa, topped with a perfectly fried egg and fresh Mexican garnishes. A comforting breakfast classic.

# What You’ll Need:

→ 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

# Step-by-Step Guide:

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 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 salsa, tossing gently to coat evenly. Cook for 1-2 minutes until chips are well coated while maintaining 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 each plate with crumbled cheese, red onion, cilantro, avocado slices, and a drizzle of sour cream. Add optional toppings as desired.

# Additional Tips::

01 -
  • It transforms simple pantry staples into something that tastes like you ordered it from your favorite café.
  • The contrast between crispy tortillas and warm, tangy salsa is completely addictive.
  • You can customize it endlessly with whatever toppings or proteins you have on hand.
  • It comes together in under 30 minutes, making it perfect for lazy weekends or rushed weekday mornings.
02 -
  • Don't let the chips sit in the salsa for more than a couple of minutes or they'll lose their texture and turn into mush.
  • If you're using store-bought chips, add them to the salsa right before serving to preserve their crunch.
  • Fry your eggs in a separate pan so you can control the doneness without rushing the rest of the dish.
03 -
  • Use day-old tortillas or leave fresh ones out overnight uncovered so they fry up extra crispy.
  • If you're feeding a crowd, keep the fried tortillas and salsa separate until the last minute so everyone gets crispy chips.
  • Don't skip the crema, it's the secret ingredient that pulls all the flavors together and makes every bite feel complete.
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