Chilaquiles Rojos with Fried Eggs
This beloved Mexican brunch dish features thick tortilla chips simmered in a bold and smoky red chile sauce until they become saucy and tender while retaining just a little bite. It is topped with crispy fried eggs, crumbled queso fresco, and pickled red onions for a punchy satisfying morning meal.
Tortilla chips simmered in smoky red chile sauce and topped with fried eggs and queso fresco.
Nutrition per serving
Ingredients
Base
Sauce
Protein
Topping
Instructions
Build and Simmer the Red Sauce
Pour the salsa roja or blended fire roasted tomatoes into a wide skillet over medium heat and stir in the chipotle powder. Add half a cup of chicken or vegetable broth to loosen the sauce and bring to a simmer. Season with salt and let cook for 5 minutes to concentrate the flavors.
Add the Chips and Toss
Add the tortilla chips directly to the simmering red sauce and toss gently to coat every chip completely. Cook for 3 to 4 minutes, stirring occasionally, until the chips have absorbed some sauce and softened slightly but still hold their shape. They should be saucy but not completely mushy.
Fry the Eggs
Heat a drizzle of oil in a separate non-stick skillet over medium heat. Crack each egg carefully into the pan and fry undisturbed for 2 to 3 minutes until the whites are fully set and crispy at the edges while the yolks remain completely runny and golden.
Assemble and Garnish
Divide the saucy chilaquiles between four plates or serve directly from the skillet family style. Place one fried egg on top of each portion and scatter crumbled queso fresco and pickled red onions over everything. Finish with sliced avocado, a drizzle of Mexican crema, and fresh cilantro leaves.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.