If you have ever wanted to experience a breakfast that bursts with flavor, texture, and vibrant colors all in one bite, then look no further than The Best Chilaquiles with Eggs Recipe. This delightful Mexican classic perfectly balances crispy tortilla chips soaked in rich, smoky ancho-enchilada sauce topped with tender, runny eggs and bright, fresh garnishes. Each mouthful feels like a cozy morning hug, and once you try it, this dish will easily become one of your go-to favorites for brunch or a comforting dinner.
Ingredients You’ll Need
The magic of The Best Chilaquiles with Eggs Recipe lies in its simplicity and the quality of each ingredient. Every element plays an essential role—from the smoky depth of the ancho-enchilada sauce to the fresh crunch of radishes and creamy avocado—that comes together to create a multidimensional flavor experience.
- Canola oil: A neutral oil perfect for cooking the eggs without overpowering other flavors.
- Large eggs: The silky centerpiece that tops the dish, bringing richness and a satisfying texture.
- Ancho-enchilada sauce: Deeply smoky and slightly sweet, this sauce defines the character of the chilaquiles.
- Tortilla chips: Crispy triangles that soak up sauce while still holding some crunch, balancing softness and texture.
- Diced red onion: Adds a sharp, fresh bite that cuts through the richness.
- Fresh cilantro: Brings a bright, herbaceous lift that keeps each bite lively.
- Thinly sliced radishes: For a peppery crunch and pretty pop of color.
- Queso fresco cheese: Crumbled for a mild, creamy saltiness that melts into the sauce.
- Avocado: Smooth and buttery slices that mellow the bold flavors.
- Lime wedges: To squeeze over the top, adding a refreshing zest.
- Hot water: Used to soak the dried ancho chiles to soften them for blending.
- Dried ancho chiles: The smoky backbone of the sauce, providing warmth without overwhelming heat.
- Sweet onion: Offers a natural sweetness that balances the smoky chiles.
- Fire-roasted tomatoes: Add depth and a subtle charred flavor to the sauce.
- Garlic cloves: Smashed to infuse the sauce with aromatic warmth.
- Honey: A touch of sweetness that rounds out the sauce’s flavors.
- Kosher salt: Essential for seasoning and bringing all ingredients into harmony.
How to Make The Best Chilaquiles with Eggs Recipe
Step 1: Prepare the Ancho Enchilada Sauce
The heart of this dish is the handmade ancho-enchilada sauce. Start by soaking your dried ancho chiles in hot water for about 10 minutes until they soften. Then combine these softened chiles with fire-roasted tomatoes, sweet onion, garlic, honey, and salt in a blender. Blend these ingredients into a silky, deeply flavorful sauce that will coat your chips perfectly. Making this sauce from scratch is such a satisfying step that elevates the whole recipe beyond anything store-bought can offer.
Step 2: Cook the Eggs Just Right
Heat canola oil in a non-stick skillet over medium-low heat and carefully crack in your large eggs. The goal is to keep the yolks tender while cooking the whites gently. Spoon hot oil over the whites as they set to ensure they cook evenly without browning or crisping too much. The result is eggs with creamy yolks that gently melt into the chilaquiles.
Step 3: Toss the Tortilla Chips with Sauce
Use a heavy-bottomed pan, preferably cast iron, to warm the ancho-enchilada sauce over medium-high heat. Add in the tortilla chips and toss quickly, ensuring each chip is generously coated without losing all its crunch. Heat just 1 to 2 minutes longer so the chips soften slightly but still maintain texture—this contrast is what makes chilaquiles so fun to eat.
Step 4: Assemble and Garnish
Once the chips and sauce are perfectly melded, transfer everything to the serving pan. Top the saucy chips with the delicately cooked eggs. Finish with diced red onion, fresh cilantro, thinly sliced radishes, creamy avocado, crumbled queso fresco, and a sprinkle of kosher salt. Don’t forget lime wedges for that zesty squeeze just before digging in!
How to Serve The Best Chilaquiles with Eggs Recipe
Garnishes
Garnishes are where you bring this dish to life. The crisp red onions introduce boldness while the radishes provide a fresh snap. Creamy avocado slices soften the palate, and crumbly queso fresco adds a wonderful milky saltiness. Fresh cilantro brightens every bite, and lime wedges add that final citrus sparkle that wakes up all the flavors.
Side Dishes
Chilaquiles are quite filling on their own but pairing them with sides like refried beans, Mexican rice, or even a simple green salad can round out the meal. A dollop of sour cream or a scoop of black beans makes the dish even heartier and perfect for a full brunch feast.
Creative Ways to Present
For a fun twist, arrange the chilaquiles on individual plates topped with eggs and garnishes elegantly draped on top. Or serve family-style right from the skillet for a rustic, inviting feel. You can also swap eggs for shredded chicken or add some crispy bacon for an extra layer of indulgence.
Make Ahead and Storage
Storing Leftovers
Leftover chilaquiles can be stored in an airtight container in the refrigerator for up to 2 days. Keep the eggs separate if possible to preserve their texture and add fresh eggs when reheating for best results.
Freezing
While homemade enchilada sauce freezes beautifully, chilaquiles themselves don’t hold up as well due to the delicate texture of the chips once thawed. It’s better to freeze just the sauce if you want to prep ahead.
Reheating
Reheat leftovers gently in a skillet over medium heat so the chips soften slightly but don’t become mushy. Add fresh eggs when serving to keep the dish vibrant and satisfying.
FAQs
Can I use store-bought enchilada sauce instead of homemade?
Absolutely! While homemade ancho-enchilada sauce elevates the dish with fresh depth and smokiness, a good-quality store-bought sauce works well for a quicker version.
What if I’m not a fan of runny egg yolks?
You can cook the eggs to your preferred doneness—scrambled, hard-set, or even fried. The eggs add richness either way and keep the chilaquiles delicious.
Can I make this recipe vegan or vegetarian?
Yes! Simply omit the eggs and queso fresco or substitute with plant-based alternatives. The chilaquiles themselves are naturally vegetarian, and you can add beans or sautéed veggies for extra protein.
How spicy is the dish?
The recipe uses ancho chiles which have mild to medium heat with smoky notes—not too spicy. You can adjust by adding a pinch of chili powder or fresh chilies if you want more kick.
What type of tortilla chips works best?
Look for thick, sturdy tortilla chips that can hold up well when coated in sauce without turning completely soggy. Homemade or restaurant-style chips are ideal.
Final Thoughts
If you’re craving a dish that feels like a festive morning celebration packed with flavor, The Best Chilaquiles with Eggs Recipe is your answer. Its perfect balance of smoky sauce, crispy chips, and tender eggs will charm your taste buds and make you want to share this recipe with everyone you know. Give it a try, and I promise it will brighten up your breakfast or brunch routine in the most delicious way.
PrintThe Best Chilaquiles with Eggs Recipe
This recipe for the best Chilaquiles with Eggs features crispy tortilla chips lightly softened in a smoky ancho enchilada sauce, topped with perfectly cooked eggs and fresh garnishes like radishes, avocado, queso fresco, and cilantro for a vibrant and satisfying Mexican breakfast or brunch dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Ancho Enchilada Sauce
- 2 cups hot water
- 4 dried Ancho chiles, stemmed and deseeded
- 3/4 cup sweet onion, roughly chopped
- 1 15-ounce can fire-roasted tomatoes
- 4 cloves garlic, smashed
- 1 tablespoon honey
- 2 1/2 teaspoons kosher salt
Chilaquiles with Eggs
- 2 tablespoons canola oil
- 4 large eggs
- 1 1/2 cups ancho-enchilada sauce (recipe above or your favorite canned enchilada sauce)
- 2 cups tortilla chips
- 1/4 cup diced red onion
- 2 tablespoons chopped fresh cilantro
- 2–3 radishes, thinly sliced
- Queso fresco cheese, crumbled
- 1 avocado, diced or sliced
- 1 lime, cut into wedges
Instructions
- Make the Ancho Enchilada Sauce: In a high-powered blender, add the hot water and submerge the stemmed and deseeded ancho chiles. Let them soak for 10 minutes to soften. Then add the roughly chopped sweet onion, fire-roasted tomatoes, smashed garlic cloves, honey, and kosher salt. Blend on high speed until smooth. This will yield 4 cups of sauce. You can make this ahead and store it covered in the refrigerator.
- Cook the Eggs: Heat a non-stick skillet over medium-low heat and add the canola oil. Crack the eggs into the skillet one at a time, gently pulling the egg whites under the yolks so they cook evenly. As the whites begin to set, spoon the hot oil over them to ensure they cook through without browning too much. Once cooked to your preference, remove the skillet from the heat and set aside.
- Prepare the Chilaquiles: Warm a 10-inch cast iron skillet over medium-high heat. Pour 1 1/2 cups of the prepared ancho enchilada sauce into the skillet to heat. Add the tortilla chips and gently toss them to coat evenly with the sauce. If the chips seem dry, add more sauce. Let cook for 1 to 2 minutes so the chips soften slightly but still retain some crispness. Remove from heat.
- Assemble and Serve: Top the sauced tortilla chips in the skillet with the cooked eggs. Garnish with diced red onion, thinly sliced radishes, diced or sliced avocado, crumbled queso fresco cheese, chopped fresh cilantro, and lime wedges. Season with additional salt if desired. Serve family-style directly from the pan for a warm, hearty meal.
Notes
- The ancho enchilada sauce can be prepared in advance and refrigerated for up to 3 days or frozen for longer storage.
- If you prefer, substitute tortilla chips with homemade fried corn tortillas for extra crispness.
- Use a cast iron skillet if possible to retain heat when serving.
- Adjust the amount of sauce depending on how saucy or crispy you like your chilaquiles.
- For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños to the sauce.
