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The Best Chilaquiles with Eggs Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Find it online: https://justsosavory.com/the-best-chilaquiles-with-eggs-recipe/