Red Chile Chilaquiles

A great meal to kick-start your breakfast or brunch, these chilaquiles are a perfect blend of tortilla chips, eggs, and salsa. Add some spice to your morning with this traditional mexican dish.

  • Serves
    4 PEOPLE
  • prep
    20 MIN
    5 MIN
  • Skill

Ingredients List

  • 1 jar (16 ounces) Salsa (such as Roasted Tomato Salsa or Guajillo Salsa)
  • 1½ cups vegetable or chicken broth
  • 1 tablespoon olive oil
  • 3 or 4 eggs
  • 8 ounces (8 to 10 loosely packed cups) Authentic Taqueria Tortilla Chips or other thick, homestyle corn tortilla chip
  • About ⅓ cup thin sour cream or pourable plain yogurt
  • ½ small white onion, thinly sliced, separated into rings, rinsed
  • About ½ cup shredded Monterey Jack cheese
  • Chopped fresh cilantro for garnish


  1. Heat salsa and broth in large saucepan over low heat. Have 3 or 4 serving plates and all ingredients ready by the stove.
  2. Heat oil in a large nonstick skillet over medium. Carefully break the eggs into the skillet. Cook sunnyside up over medium-low just until yolk is set, about 2 minutes. Remove from heat.
  3. Meanwhile, raise the heat under the salsa mixture to medium-high. Stir in the chips, coating all of them well with the mixture. As soon as the salsa mixture is at a boil, cover the pan, and turn off the heat. Let stand for 3 minutes (no longer).
  4. Uncover the pot and check that the chips have softened nicely—they should be a little chewy, definitely not mushy. Spoon onto 3 or 4 warm plates. Transfer an egg to each portion. Drizzle with sour cream or yogurt. Sprinkle with onion, cheese, and cilantro.