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
- Preheat the oven to 400ºF. Line two baking sheets with foil. Toss tortilla wedges in olive oil and spread them out in a single layer. Sprinkle with salt and bake until crisp and golden. Set aside.
- In a heavy skillet over medium heat, cook the chorizo until browned and crumbled. Transfer it to a bowl.
- Add the enchilada sauce to the same skillet and heat until bubbling.
- Turn off the heat. Add the chips to the skillet and toss until coated in sauce.
- Plate the chips, top with eggs, chorizo, beans, cheese, and any other toppings you like. Serve hot.
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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