Chilaquiles with Fried Eggs Recipe (Roja)

Chilaquiles is a traditional Mexican breakfast favorite that consists of fried tortilla chips, a sauce that’s usually tossed with red (salsa roja) or green (salsa verde) and topped with fried eggs. They’re one of my favorite breakfast dishes that are so flavorful and delicious.

The question of today is: why has it taken me so long to make chilaquiles? Seriously, I’m sort of shocked this is the first time I’m posting about them because they might be one of my favorite breakfast dishes EVER.

I’m pretty sure they fall into my ‘favorites’ category because they’re so nimble; they’re great for breakfast, lunch or dinner.

What Are Chilaquiles Made Of?

Chilaquiles (pronounced “chee-lah-keel-ehs”) is a Mexican dish made up of fried crispy tortilla chips, a red or green sauce, fried eggs and various toppings and garnishes. I will say that styles of chilaquiles vary from region to region in Mexico. While some may protest and declare that there is a “right way,” there is in fact various ways. Lots of ways to make this dish.

What Is the Difference Between Chilaquiles and Migas?

If you’ve ever been to Texas you might’ve had migas for breakfast. Migas means “crumbs” in Spanish and in Texas the migas are usually made with fried tortilla chips, a tomato-based red sauce and scrambled eggs. I will say they’re similar to chilaquiles but different. I like to think of them as their cousin.

What’s the Difference Between Chilaquiles Verdes and Chilaquiles Rojas

Chilaquiles Verdes is made with a tomatillo salsa that’s usually known as salsa verde. It’s deliciously tart and tangy. Salsa roja consists of dried chiles, cooked with tomatoes. The one we’re talking about today falls into the category of chilaquiles rojas!

Ingredients You’ll Need

1. Roma tomatoes. This gives the sauce a good amount of acidity and flavor.
2. White onion. Of course, you could use yellow or white onion. This gives the sauce a really lovely bite.
3. Garlic cloves. Another addition of flavor to the sauce. Can we make any sauce without garlic cloves? Probably not.
4. Dried guajillo chiles. You could use other dried chiles like anchos!
5. Tortilla chips. You could always fry your own chips or simply buy them from the store.
6. Eggs. I love to top my chilaquiles with fried eggs!
7. Garnishes. This can vary but I used thinly sliced radishes, fresh cilantro, diced red onion and avocado.

Homemade Tortilla Chips vs. Store-Bought Tortilla Chips

Listen, I am all about some shortcuts so I buy tortilla chips at the store and feel no qualms about it!

But if you like, you can make them homemade. You can fry them in a few tablespoons of olive oil or neutral oil. Heat to medium high heat and then grab a couple of baking sheets full of corn tortillas cut. Fry them in batches in the shallow oil and transfer them to a paper towel to absorb some of the oil.

How to Make Chilaquiles

I like to make the sauce for chilaquiles from scratch. It seems harder that it actually is. And of course, if you’re in a pinch, feel free to crack open a can of red chile sauce/enchilada sauce from the grocery store.

Here’s how to make it:

1. In a medium pot, you want to heat up some oil and then sear up the tomatoes. As a result, the tomatoes will be a bit softened. Remove the tomatoes and set them aside.
2. Next, you want to add the dried chiles, onion and garlic and sear those.
3. Add the tomatoes back to the pot with the dried chiles and then cover them with water or chicken broth.
4. During this time, the simmering of the water will rehydrate the chiles and soften up the tomatoes even more. In turn, this will make them easy to blend.
5. Pour everything into the blender and puree until very smooth. Next, return it to the pot and cook it until it reaches a simmer. Turn the heat down and let it cook for a bit.
6. And then, you want to fry up your eggs and get all of the garnishes ready.
7. Toss the sauce with the tortilla chips. And then, top the fried eggs on top and garnish with red onion, cilantro, crumbled cotija cheese and limes. As a result, you’ll have runny eggs on top. yum!

Tips and Tricks

• Be sure to allow the dried chiles to cook in the water mixture for the full amount of time. You really want them to be softened so they blend up easier.
• You can make the sauce up to 3 months in advance. It freezes amazingly well! It also keeps in the fridge for up to 1 week. The sauce is the most labor-intensive part of this recipe so be sure to make it ahead if you like!
• Heat up the sauce until it reaches a simmer. You want it to be super hot because when you add the tortilla chips, it brings the temperature down.
• Get all of your garnishes ready before you toss everything together. The ending of this recipe comes together very quickly.
• If you’re really in the mood, I’ll sometimes toss the chips with the sauce, sprinkle on jack cheese or Oaxacan cheese and stick them under the broiler. And then proceed with the garnishes.

If you end up making these Chilaquiles, let me know on Instagram!

Looking for more Mexican-inspired Recipes? Because I have a few you might enjoy!