Elaine GordonChilaquiles with eggs is a hearty and flavorful dish that blends the crunch of fried tortilla chips with the richness of eggs, all soaked in a savory, spicy sauce. To take this dish to the next level, pairing it with complementary sides can create a well-rounded meal.
Refried beans are a classic choice, adding a creamy texture and protein that pairs perfectly with the crispy chilaquiles. The richness of the beans balances the crunch and spice of the main dish. For a lighter contrast, a fresh fruit salad is an excellent addition.
The natural sweetness and juiciness of fruits like pineapple, watermelon, and citrus provide a refreshing break from the savory components of the meal. To round out your meal with even more bold flavor, Mexican street corn (elote) is a fantastic choice.
The smoky, buttery corn, topped with cheese and chili powder, offers a deliciously rich and savory side that complements the chilaquiles beautifully. Together, these pairings bring together different textures and flavors to make your chilaquiles with eggs an unforgettable experience.
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There’s a reason chilaquiles have carved out a place in everything from brunch menus to late-night snacks. This beloved Mexican dish transforms simple ingredients into a comforting meal.
Chilaquiles with eggs blend crispy tortillas, flavorful salsa, and perfectly cooked eggs into a symphony of tastes and textures. In just under 30 minutes, you can create a dish that impresses not only your taste buds but also anyone lucky enough to share it with you.
As a food enthusiast and registered dietitian, I’ve tried countless variations of chilaquiles. Each time, I come back to this easy version for its simplicity and satisfying nature.
Whether you’re looking for breakfast or lunch, this dish has your back.
Why This Recipe Works
When you’re lacing your shoes for a cooking adventure, it’s important to know why some recipes are better than others. Here’s why this easy chilaquiles with eggs recipe stands out:
- Quick to Prepare: Busy mornings? No problem! This dish comes together in 20–30 minutes. Perfect for when you’re short on time but craving something homemade.
- Easy Ingredients: You likely have most of these items in your pantry already. Tortillas, eggs, and a good salsa are staples that many people keep on hand.
- Customizable: This recipe lets you play. Whether you prefer different toppings or want to switch up the sauce, you can easily tailor your chilaquiles to your taste.
- Nutritionally Balanced: With eggs providing protein and salsa packing in vitamins, this dish is a win-win. You get flavor without sacrificing nutrition.
How Does It Taste?
Imagine biting into a crispy tortilla chip that’s been generously coated in smooth, zesty salsa. The egg on top is perfectly runny, creating a luscious sauce that coats every piece.
Each bite dances between crunchiness and creaminess, savory and tangy. This combination creates a blend that is so enjoyable, you might find it hard to stop at just one serving.
What Sets This Recipe Apart?
This isn’t just another run-of-the-mill chilaquiles recipe. What makes it unique is the combination of spices and the incorporation of heavy cream, which adds a depth of flavor unlike any other.
Many recipes stop short, but this recipe embraces richness while keeping it approachable.
Ingredients
You’ll need the following for this delightful dish:
- 1 tbsp heavy cream
- 4 large eggs
- 1 tsp ground cumin
- 12 corn tortillas, cut into small pieces
- ¼ tsp smoked paprika
- 1 tbsp lime juice
- 1 cup red enchilada sauce or your preferred salsa
- ¼ cup vegetable oil or your choice
- Salt & freshly cracked black pepper, to taste
Additional Seasoning
- Crumbled Cotija cheese, or queso fresco, or shredded Monterey Jack cheese
- Fresh cilantro leaves
- Sliced ripe avocados
- Finely chopped red onions
- Sour cream or Mexican crema
Instructions
How do you make these easy chilaquiles with eggs? Let’s break it down step by step.
Step 1: Prepare the Tortillas
Start by heating the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the cut tortilla pieces. Fry them until they are crispy and golden brown.
This will take about 3–4 minutes. Stir occasionally to ensure they cook evenly. Once done, remove from heat and drain on a paper towel to absorb excess oil.
Step 2: Create the Sauce
In the same skillet, lower the heat and add the red enchilada sauce (or salsa). Stir in the ground cumin, smoked paprika, and lime juice.
Let it simmer for a minute to combine all those lovely flavors. This step elevates the dish, infusing the tortilla chips with deliciousness.
Step 3: Combine Tortillas and Sauce
Now, add the crispy tortillas back into the skillet with the sauce. Gently toss them to coat evenly. Allow them to soak in the sauce for about 1–2 minutes, just enough for the tortillas to soften while retaining some crunch.
Step 4: Cook the Eggs
In a separate pan, heat a little oil or butter over medium heat. Crack the eggs into the pan and cook until the whites are set but the yolks remain runny. If you like your yolks fully cooked, go ahead and flip them to make sunny-side-up eggs. Season with salt and pepper to taste.
Step 5: Assemble the Dish
Once the tortillas are ready and the eggs are cooked to your liking, it’s assembly time! Transfer the chilaquiles to a plate, top with the eggs, and sprinkle with your choice of cheese.
Add fresh cilantro, avocado slices, and chopped onions. A dollop of sour cream or crema on top adds a beautiful finishing touch.
Notes: Tips for Success
Here are a few handy tips to ensure your chilaquiles come out perfect:
- Use Stale Tortillas: If your tortillas are stale, they will absorb the sauce without getting too soggy. Perfect for ultimate crunch!
- Play with Spices: For an extra kick, add a pinch of chili powder or cayenne. Adjust according to your heat tolerance.
- Make It Vegetarian: Omit the eggs for a vegan version and replace them with scrambled tofu or chickpeas for protein.
- Experiment with Sauces: Swap red salsa for green or even use a mole sauce for a unique flavor experience.
- Add Protein: Crumble cooked chorizo or shredded chicken on top for extra substance.
Nutrition Information
Easy chilaquiles recipe with eggs nutrition facts
How Do You Store This Easy Chilaquiles with Eggs?
Let’s be honest, chilaquiles are best fresh. However, if you make a larger batch, here’s how to store leftovers:
- Store in an airtight container in the fridge for up to 2 days.
- Be aware that the longer they sit, the soggier the tortillas will become.
- Reheat gently on the stovetop with a splash of water to bring back some moisture.
Sides for Easy Chilaquiles with Eggs
The beauty of chilaquiles lies not just in their simplicity, but also in what you can serve alongside them. Here are a few options:
- Mexican Black Beans: These are creamy, rich, and packed with protein. They can be seasoned with garlic and onion for added depth.
- Avocado Salad: Freshness is key! Combine diced avocado, lime juice, and chopped cilantro for a refreshing side that complements the chilaquiles.
- Cabbage Slaw: A crunchy slaw with a bit of lime juice and salt brings in an element of freshness that cuts through the richness of the eggs and cheese.
Alternatives for Ingredients
Not all kitchens are created equal. If you find yourself missing a few ingredients, here are alternatives to consider:
- Tortillas: Swap corn tortillas for flour ones, or even for tortilla chips if you’re in a pinch.
- Egg Variation: Use scrambled eggs or whites if you want fewer calories, or try a fried egg if you prefer the texture.
- Salsa Substitute: If you don’t have enchilada sauce, any type of salsa will do. Green salsa can add a tangy twist!
- Cheese Choices: No Cotija? Go for feta or any crumbly cheese you have on hand for a similar flavor profile.
Chilaquiles with Eggs Recipe
Equipment
- Skillet
Ingredients
- 1 tbsp heavy cream
- 4 large eggs
- 1 tsp ground cumin
- 12 corn tortillas cut into small pieces
- ¼ tsp smoked paprika
- 1 tbsp lime juice
- 1 cup red enchilada sauce or your preferred salsa
- ¼ cup vegetable oil or your choice
- Salt & freshly cracked black pepper to taste
Instructions
Step 1: Prepare the Tortillas
- Start by heating the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the cut tortilla pieces. Fry them until they are crispy and golden brown.
- This will take about 3–4 minutes. Stir occasionally to ensure they cook evenly. Once done, remove from heat and drain on a paper towel to absorb excess oil.
Step 2: Create the Sauce
- In the same skillet, lower the heat and add the red enchilada sauce (or salsa). Stir in the ground cumin, smoked paprika, and lime juice.
- Let it simmer for a minute to combine all those lovely flavors. This step elevates the dish, infusing the tortilla chips with deliciousness.
Step 3: Combine Tortillas and Sauce
- Now, add the crispy tortillas back into the skillet with the sauce. Gently toss them to coat evenly. Allow them to soak in the sauce for about 1–2 minutes, just enough for the tortillas to soften while retaining some crunch.
Step 4: Cook the Eggs
- In a separate pan, heat a little oil or butter over medium heat. Crack the eggs into the pan and cook until the whites are set but the yolks remain runny. If you like your yolks fully cooked, go ahead and flip them to make sunny-side-up eggs. Season with salt and pepper to taste.
Step 5: Assemble the Dish
- Once the tortillas are ready and the eggs are cooked to your liking, it’s assembly time! Transfer the chilaquiles to a plate, top with the eggs, and sprinkle with your choice of cheese.
- Add fresh cilantro, avocado slices, and chopped onions. A dollop of sour cream or crema on top adds a beautiful finishing touch.
Notes
- Use Stale Tortillas: If your tortillas are stale, they will absorb the sauce without getting too soggy. Perfect for ultimate crunch!
- Play with Spices: For an extra kick, add a pinch of chili powder or cayenne. Adjust according to your heat tolerance.
- Make It Vegetarian: Omit the eggs for a vegan version and replace them with scrambled tofu or chickpeas for protein.
- Experiment with Sauces: Swap red salsa for green or even use a mole sauce for a unique flavor experience.
- Add Protein: Crumble cooked chorizo or shredded chicken on top for extra substance.
Nutrition
Frequently Asked Questions
1. Can I prepare the ingredients ahead of time?
Absolutely! You can pre-cut the tortillas and even prepare the sauce a day ahead. Just store each component separately until ready to cook.
2. Is this dish gluten-free?
If you use gluten-free tortillas, then yes! This dish can easily accommodate different dietary needs when using suitable ingredients.
3. Can chilaquiles be frozen?
While it’s not recommended due to texture changes, you can freeze the sauce separately. The tortillas and eggs may not hold up well after thawing.
4. Are there vegetarian options for this recipe?
Certainly! Simply replace the eggs with a tofu scramble and use vegetable stock in place of any meat broth in sauces.
Conclusion
Chilaquiles with eggs is a wonderful dish that brings together simple ingredients with great flavor potential. It’s comforting, nutritious, and offers endless variations to suit your palate.
Whether you enjoy it for breakfast, lunch, or dinner, you’ll find that it’s the kind of recipe that welcomes creativity and serves a hearty meal.
So fire up the stove, gather your ingredients, and dive into a plate of these easy chilaquiles! You might just find it’s the culinary hug you’ve been craving.
