Chilaquiles with Egg

Chilaquiles with egg, a beloved Mexican dish, offers a burst of flavors and textures that awaken the taste buds. This hearty meal, typically served for breakfast or brunch, combines crispy tortillas with a flavorful sauce and topped with a perfectly cooked egg.

Whether you’re looking for a comforting weekend brunch or a satisfying breakfast-for-dinner option, mastering the art of making chilaquiles is sure to impress.

In this recipe, we’ll guide you through the steps to create chilaquiles served with an egg, ensuring a dish that’s  delicious .

Chilaquiles with Egg
Photo by ALLEKO from Getty Images Pro via Canva
  1. Ingredients:
    • Corn tortillas (preferably stale or day-old)
    • Cooking oil
    • Onion, diced
    • Garlic, minced
    • Red or green salsa (homemade or store-bought)
    • Salt and pepper to taste
    • Eggs
    • Optional toppings: avocado slices, crumbled queso fresco, chopped cilantro, lime wedges


  1. Preparation:
    • Begin by slicing the corn tortillas into triangles or strips. If they’re fresh, you can lightly toast them in the oven or on a skillet until they’re slightly crispy. Stale tortillas work best for achieving that perfect crunch.
    • In a skillet, heat a tablespoon of cooking oil over medium heat. Add diced onion and minced garlic, sautéing until they’re soft and fragrant.
    • Pour in your choice of salsa. You can use either red or green salsa, depending on your preference for a mild or spicy flavor. Stir the salsa well, allowing it to simmer for a few minutes to develop its flavors. Season with salt and pepper to taste.
    • Once the salsa is heated through, add the toasted tortilla pieces to the skillet, tossing them gently to coat evenly with the sauce. Allow the tortillas to simmer in the sauce for a few minutes until they soften slightly but still maintain their crispiness.
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  1. Cooking the Egg:
    • In a separate skillet, heat a small amount of oil over medium heat. Crack an egg into the skillet, being careful not to break the yolk. Season with a pinch of salt and pepper.
    • For sunny-side-up eggs, cook until the egg white is set and the yolk is still runny, approximately 3-4 minutes. If you prefer a firmer yolk, you can cover the skillet with a lid and cook for an additional minute or two.
    • Once the egg is cooked to your desired doneness, carefully transfer it onto the plated chilaquiles.


  1. Assembly and Serving:
    • Arrange a generous portion of the saucy tortilla mixture on a plate.
    • Place the cooked egg on top of the chilaquiles, allowing the runny yolk to create a creamy sauce.
    • Garnish with your choice of toppings, such as avocado slices, crumbled queso fresco, chopped cilantro, and a squeeze of fresh lime juice for added brightness.