Chilaquiles Rojos with Eggs is all about contrast—crisp chips, warm sauce, runny yolk, and a mix of fresh toppings. It’s fast, a little chaotic, and always even more satisfying than you expect. You start with something basic—tortilla chips and sauce—and end up with a dish that’s worth celebrating.
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I usually make Chilaquiles when I want something hot and filling that doesn’t take much planning. If I’ve got some eggs, a few tortillas, and half a jar of enchilada sauce, that’s enough. The rest—beans, avocado, jalapeños—is just bonus.
Chilaquiles are a staple in Mexican home cooking, often served for breakfast or brunch. Some people like the chips soft and soaked through, but I prefer mine with just enough sauce to cling to the chips without losing all of the crunch. A fried egg on top pulls it all together.
Ingredients Notes
The ingredient list is flexible, but there are a few things worth pointing out.
Corn tortillas are the right move here—don’t use flour tortillas. If your tortillas are a little stale, that’s even better. They’ll crisp up more in the oven and hold their texture once they hit the sauce. For the enchilada sauce, use one you like. Homemade is great, but a good store-bought version works just fine.
For the cheese, if you can’t find queso fresco, feta is a decent substitute. You could also use shredded cheddar or jack.
How to Make Chilaquiles Rojos with Eggs
This dish comes together quickly, especially once the chips are baked. Here’s the basic process:
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- Cut tortillas into wedges, toss them with oil, and bake until golden and crisp.
- Warm the enchilada sauce in a skillet until it starts to bubble.
- Turn off the heat, add the chips, and toss to coat them in the sauce.
- Cook the eggs the way you like—fried, poached, or scrambled all work.
- Top the saucy chips with eggs and whatever toppings you’ve got—beans, cheese, avocado, cilantro, sliced chiles, onions, radishes, and hot sauce.
Expert Tips for Success
You don’t need to overthink this dish, but a few small things make a difference.
- Use slightly stale tortillas for better texture.
- Don’t over-saturate the chips. Add just enough sauce to coat.
- Bake the chips instead of frying to keep it simpler (and less greasy).
- Cook the eggs last so they’re still hot when served.
- If storing leftovers, keep the chips and sauce separate to avoid sogginess.
More Ways to Enjoy Fried Eggs
I’ve always liked eggs over something saucy and warm. It’s a solid move no matter the time of day. The runny yolk mixes with the sauce and turns it into something richer, almost like a built-in dressing.
Fried eggs are also great on top of rice, noodles, or toast.You’ll find fried eggs in plenty of other recipes on the site, like Feta Fried Egg, Fried Egg Tacos, or Gochujang Noodles with Bacon and Eggs. They’re also the perfect finishing touch for Kimchi Fried Rice or Chilaquiles.
Chilaquiles Rojos with Fried Eggs
Robin Donovan
Ingredients
- ¼ cup olive oil or olive oil spray
- Kosher salt
- 1 cup red enchilada sauce
- 4 large eggs cooked your way
- 1 cup cooked black beans optional
- ½ cup crumbled feta or queso fresco
- ¼ cup chopped cilantro
- 1 –2 serrano or jalapeño chiles sliced
- ¼ cup diced red onion
- 1 avocado sliced
- 4 radishes thinly sliced
- Hot sauce to taste
Instructions
- Bake the tortilla chips
- Preheat the oven to 400ºF. Line two baking sheets with foil. Toss the tortilla wedges with olive oil or spray and arrange in a single layer. Sprinkle with salt and bake until golden and crisp. Set aside.
- Heat the sauce
- Pour the enchilada sauce into a large skillet and heat over medium-high until it begins to bubble.
- Coat the chips
- Turn off the heat. Add the baked chips to the skillet and toss gently until the chips are coated in sauce.
- Cook the eggs
- While the chips sit in the sauce, cook your eggs however you like—fried with runny yolks is classic, but scrambled or poached works too.
- Assemble and serve
- Divide the saucy chips onto plates or keep everything in the skillet for a more casual serve. Top with eggs, beans, cheese, cilantro, chiles, onion, avocado, radishes, and hot sauce.
Nutrition
