Mexican Chilaquiles with Crispy Tortilla (Print Version)

Crispy tortilla chips simmered in salsa, topped with fried eggs, cheese, and fresh garnishes for a satisfying Mexican breakfast.

# 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

# How To Make It:

01 - Heat vegetable oil in a large skillet over medium-high heat. Fry tortilla triangles in batches until golden and crisp, approximately 1 to 2 minutes per side. Drain on paper towels and season lightly with salt.
02 - Remove excess oil from skillet, leaving about 1 tablespoon. Reduce heat to medium and add salsa. Simmer for 1 to 2 minutes until slightly thickened.
03 - Add crispy tortilla chips to salsa, tossing gently to coat. Cook for 1 to 2 minutes until chips are well coated while retaining 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, sliced red onion, fresh cilantro, avocado slices, and a drizzle of sour cream. Add optional jalapeños or radishes as desired.

# Expert Tips:

01 -
  • It transforms humble tortillas into something crunchy, saucy, and deeply satisfying in under 30 minutes.
  • The runny egg yolk becomes your sauce, turning breakfast into something luxurious without any fussing.
  • You can build it exactly how you want, swapping toppings based on what's in your fridge or your mood that morning.
02 -
  • The chips need to stay in the salsa for barely a minute or two—longer and they soften all the way through and taste mushy instead of textured.
  • Frying the tortillas yourself beats using store-bought chips almost every time because homemade ones stay crispier and taste fresher, though shortcuts happen and that's okay too.
03 -
  • If you're short on time, use high-quality store-bought tortilla chips and you'll have a finished plate in about ten minutes without losing much flavor.
  • Double the salsa if you like things saucier and brothier—some mornings call for that, and there's no wrong amount of sauce here.
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