Chilaquiles with eggs is a comforting and classic Mexican breakfast that combines crispy tortilla chips, rich salsa, and perfectly cooked eggs. This quick and easy dish is perfect for busy mornings or weekend brunch, bringing bold flavors to your table in just 15 minutes. Whether you prefer red or green salsa, this recipe is sure to satisfy.
Why You’ll Love This Recipe
- Quick & Easy: Ready in just 15 minutes, perfect for busy mornings.
- Authentic Flavor: Enjoy the bold taste of traditional Mexican chilaquiles with simple ingredients.
- Customizable: Use your favorite salsa, add cheese, avocado, or beans — make it your own!
- Filling & Satisfying: Crispy chips, creamy eggs, and rich toppings create a hearty breakfast.
- Perfect for Brunch: Impress your family or guests with this beautiful and flavorful dish.
Ingredients You’ll Need
4 large corn tortillas (cut into triangles) or 3 cups tortilla chips
4 large eggs
1 cup red or green salsa (your choice)
½ cup crumbled cheese (cotija or queso fresco)
¼ cup sour cream or Mexican crema
1 tablespoon oil (for frying tortillas, if using fresh)
Salt and pepper to taste
Optional toppings: avocado slices, chopped cilantro, sliced onions, or jalapeños
Step-by-Step Instructions
Step 1: Prepare the Tortillas or Chips
If using fresh corn tortillas, cut them into triangles. In a large skillet, heat 1 tablespoon of oil over medium heat. Fry the tortilla pieces until they are golden and crispy, about 2-3 minutes per side. Remove them and place them on a paper towel to drain excess oil. If using store-bought tortilla chips, you can skip this step.
Step 2: Warm the Salsa
In the same skillet, pour in your choice of red or green salsa. Heat the salsa over medium heat until it starts to simmer. This only takes about 2 minutes. Taste the salsa and adjust with a pinch of salt if needed.
Step 3: Combine the Chips and Salsa
Add the crispy tortilla chips directly into the salsa. Stir gently to coat the chips evenly, but be careful not to break them too much. Let them soak in the salsa for 1-2 minutes until slightly softened, but still retaining some crunch.
Step 4: Cook the Eggs
In a separate pan, heat a little oil over medium heat. Crack the eggs into the pan and cook them to your preferred doneness — sunny-side up, over easy, or scrambled. For traditional chilaquiles, sunny-side up is most common.
Step 5: Assemble the Dish
To serve, divide the saucy chilaquiles between plates. Place an egg on top of each portion. Sprinkle crumbled cheese over the chilaquiles, then drizzle with sour cream or crema. Add optional toppings like avocado slices, chopped cilantro, or sliced onions if desired.
Step 6: Serve Immediately
Chilaquiles with eggs are best enjoyed fresh while the tortillas are still slightly crisp. Serve with extra salsa on the side and enjoy this flavorful Mexican breakfast!
Tips for Best Results
1. Use Day-Old Tortillas for Extra Crunch
Fresh tortillas can get soggy quickly when mixed with salsa. For the best texture, use slightly stale tortillas or fry your tortillas until very crisp. If you’re short on time, high-quality store-bought tortilla chips work great too.
2. Don’t Over-Soak the Chips
The secret to perfect chilaquiles is balancing texture — you want the chips to soak up the flavorful salsa but still retain some crunch. Stir the chips into the salsa just before serving, and only cook them together for a minute or two.
3. Choose Your Salsa Wisely
The salsa is the heart of the dish, so pick one with bold flavor. Homemade salsa is always best, but a good-quality store-bought salsa works too. Whether you prefer red salsa (salsa roja) or green salsa (salsa verde), choose one that’s not too watery to avoid mushy chilaquiles.
4. Cook Eggs to Your Liking
Sunny-side up eggs are the traditional choice, but you can also serve chilaquiles with scrambled eggs if you prefer. The rich yolk from a runny egg creates a creamy sauce that adds even more flavor to the dish.
5. Don’t Skip the Toppings
Toppings add layers of flavor and texture. Crumbled cheese like cotija or queso fresco, a drizzle of crema or sour cream, and fresh cilantro or sliced avocado make your chilaquiles even more delicious. For some heat, add sliced jalapeños or hot sauce.
6. Serve Immediately
Chilaquiles are best eaten fresh, while the tortillas still have a bit of crunch. If they sit too long, they can turn mushy. Prepare your toppings and eggs in advance so you can assemble and serve right away.
Common Mistakes to Avoid
1. Using Soft Tortillas Instead of Crispy Ones
Chilaquiles rely on crispy tortillas or tortilla chips to hold up against the salsa. If you start with soft tortillas and skip frying them, the result will be overly soggy chilaquiles with no texture contrast.
2. Adding Salsa Too Early
One of the biggest mistakes is soaking the chips in salsa too far in advance. Chilaquiles should have a perfect balance between tender and crispy. To achieve this, add the chips to the salsa just before serving and only cook for 1-2 minutes. Letting them sit too long causes them to turn mushy.
3. Using a Bland Salsa
Since salsa is the main source of flavor, using a bland or watery salsa will lead to disappointing chilaquiles. Choose a salsa with bold flavor, or make your own for the best results. A thicker salsa also helps prevent overly wet chilaquiles.
4. Skipping the Toppings
Toppings like cheese, crema, avocado, and fresh herbs aren’t just for looks — they enhance the flavor and texture of the dish. Skipping them means missing out on what makes chilaquiles truly special.
5. Overcooking the Eggs
If you’re serving your chilaquiles with sunny-side-up eggs, aim for slightly runny yolks. Overcooked, dry eggs won’t provide that rich, creamy contrast that pairs so well with the salsa-soaked chips.
6. Serving Cold Chilaquiles
Chilaquiles taste best when served immediately. If they sit for too long after assembling, they lose their texture and become overly soggy. For the freshest experience, prepare your toppings and eggs ahead of time so you can assemble and serve right away.
Serving Suggestions
1. Classic Mexican Breakfast Spread
Chilaquiles with eggs shine as a centerpiece in a traditional Mexican breakfast. Serve them alongside refried beans, a side of sliced avocado, and a dollop of sour cream or Mexican crema. Add a few warm corn tortillas on the side for extra comfort.
2. Add a Fresh Salad
For a balanced plate, pair your chilaquiles with a simple cabbage slaw or a tomato and cucumber salad dressed with lime and salt. The bright acidity and crunch help balance the richness of the eggs and salsa.
3. Serve with Protein
If you want a heartier meal, top your chilaquiles with shredded chicken, cooked chorizo, or even leftover steak. This transforms them from a breakfast dish into a filling brunch or dinner option.
4. With a Side of Fruit
For a lighter pairing, serve chilaquiles with a side of fresh fruit like pineapple, papaya, or mango. The sweet, juicy fruit complements the spicy salsa beautifully.
5. Customize with Your Favorite Toppings
Create a DIY chilaquiles bar for family or guests. Serve the base chilaquiles with eggs and salsa, then offer toppings like crumbled cotija cheese, chopped cilantro, sliced onions, pickled jalapeños, and hot sauce so everyone can build their perfect plate.
6. Perfect with Coffee or Agua Fresca
Pair chilaquiles with a strong cup of Mexican coffee (café de olla) for a traditional touch, or with a refreshing agua fresca like horchata or agua de tamarindo. These drinks balance the spicy and savory flavors of the dish.
7. Turn It Into a Casserole
If you’re feeding a crowd, bake your chilaquiles in a casserole dish and top with eggs just before serving. It’s an easy way to make a large batch without standing at the stove.
Storage and Reheating Tips
1. Best Served Fresh
Chilaquiles are always best enjoyed immediately after cooking. The tortillas or chips are at their perfect balance — slightly softened by the salsa, but still a little crispy. As they sit, they continue to absorb moisture, becoming softer and mushier over time.
2. Storing Leftovers
If you do have leftovers, store the chilaquiles and eggs separately if possible. Place the salsa-soaked chips in an airtight container and refrigerate for up to 1 day. The eggs, if already cooked, can also be stored in a separate container for up to 1 day.
3. Reheating Chilaquiles
To reheat, warm the chilaquiles in a skillet over medium heat. You can add a splash of salsa or water to help loosen the sauce if the chips have absorbed too much. Stir gently to prevent breaking the chips apart.
For the eggs, it’s usually better to cook fresh eggs when serving leftovers, as reheated eggs tend to become rubbery. However, if you must reheat cooked eggs, do so gently in a pan over low heat, or briefly in the microwave (about 15-20 seconds).
4. Avoid Freezing
Chilaquiles do not freeze well due to the texture of the chips after thawing. They become overly soft and lose their appealing texture. If you want to prepare parts of the recipe ahead of time, you can freeze the salsa separately and fry the tortillas fresh when ready to eat.
5. Refresh with Toppings
When serving reheated chilaquiles, brighten them up with fresh toppings — crumbled cheese, cilantro, avocado, and a drizzle of crema can help revive the flavors and make the dish feel fresher.
Variations and Substitutions
1. Salsa Options
The type of salsa you use can completely change the flavor of your chilaquiles.
- For a tangy and bright flavor, use salsa verde made with tomatillos.
- For a rich and smoky taste, go with salsa roja made with tomatoes and dried chilies.
- Want a creamy twist? Use a creamy chipotle salsa for a smoky, slightly spicy touch.
2. Cheese Choices
Traditional chilaquiles are topped with cotija or queso fresco, but you can easily substitute with:
- Feta cheese (similar salty taste)
- Shredded Monterey Jack (melts beautifully if you like gooey cheese)
- Cheddar cheese for a more American spin
3. Egg Styles
Sunny-side-up eggs are classic, but feel free to switch it up:
- Scrambled eggs for a more rustic feel
- Poached eggs if you want a delicate, runny yolk
- Skip the eggs entirely if you prefer vegan chilaquiles (use plant-based crema and cheese too)
4. Protein Add-Ins
Make your chilaquiles heartier by adding:
- Shredded chicken (great use for leftovers)
- Chorizo for a spicy, meaty punch
- Black beans for a vegetarian protein boost
5. Healthier Swaps
If you want to lighten the dish, try:
- Baking the tortillas instead of frying
- Using Greek yogurt instead of sour cream
- Adding extra veggies like spinach, zucchini, or bell peppers
6. Gluten-Free & Vegan
Chilaquiles are naturally gluten-free if you use corn tortillas, and they can easily be made vegan by skipping the eggs and using dairy-free cheese and vegan crema.
Nutritional Information
- Calories: ~350-400 kcal
- Protein: 14-16 grams
- Carbohydrates: 40-45 grams
- Fat: 16-18 grams
- Saturated Fat: 5-6 grams
- Cholesterol: 185-200 mg
- Fiber: 4-5 grams
- Sodium: 700-800 mg (varies based on salsa and cheese used)
- Sugar: 2-3 grams
Related Recipes
Shredded Beef Taco – A Flavor Explosion – Tacos and Chilaquiles share common ingredients like salsa, tortillas, and cheese.
Avocado Toast Seasoning – Elevate Breakfast Flavor – Avocado is often a topping for Chilaquiles.
Breakfast Ideas for Kids – Nutritious & Fun to Eat – This could help readers looking for more family-friendly breakfast inspiration.
Frequently Asked Questions
1. What are chilaquiles?
Chilaquiles are a traditional Mexican dish made with crispy tortilla chips simmered in salsa and topped with ingredients like eggs, cheese, and crema. They are commonly served for breakfast or brunch.
2. What’s the difference between chilaquiles and nachos?
Nachos are crispy chips topped with melted cheese, meat, and other toppings, served dry. Chilaquiles, on the other hand, involve simmering the chips in salsa, giving them a softer texture, and they are typically served with eggs.
3. Can I make chilaquiles with store-bought chips?
Yes! High-quality thick tortilla chips work well. Thin chips can break down too quickly in the salsa, so thicker chips hold up better.