Chilaquiles Rojos with Fried Eggs
Robin Donovan
Crispy baked tortilla chips tossed in warm red enchilada sauce and topped with eggs, avocado, and anything else you’ve got on hand. This is breakfast or brunch that’s fast, flexible, and built for comfort.
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
Calories: 274kcalCarbohydrates: 21gProtein: 14gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 180mgSodium: 802mgPotassium: 478mgFiber: 8gSugar: 5gVitamin A: 793IUVitamin C: 7mgCalcium: 136mgIron: 2mg
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