Chilaquiles Mexican Breakfast (Printable)

Crispy tortilla chips simmered in salsa, topped with fried eggs and fresh garnishes for a hearty morning meal.

# Ingredient list:

→ Tortillas & Oil

01 - 6 small corn tortillas, cut into triangles
02 - 1/3 cup vegetable oil for frying

→ Salsa

03 - 1 cup salsa verde or roja

→ Eggs

04 - 2 large eggs

→ Toppings

05 - 1/4 cup crumbled queso fresco or feta cheese
06 - 1/4 small red onion, thinly sliced
07 - 2 tablespoons fresh cilantro, chopped
08 - 1/2 avocado, sliced
09 - 2 tablespoons sour cream or Mexican crema
10 - Salt and pepper to taste
11 - Sliced jalapeños, optional
12 - Radishes, optional

# Cooking steps:

01 - Heat vegetable oil in a large skillet over medium-high heat. Fry tortilla triangles in batches until golden and crisp, approximately 1-2 minutes per side. Drain on paper towels and season lightly with salt.
02 - Remove excess oil from the skillet, leaving approximately 1 tablespoon. Reduce heat to medium and add salsa. Simmer for 1-2 minutes until slightly thickened.
03 - Add crispy tortilla chips to the salsa and toss gently to coat. Cook for 1-2 minutes until chips are well coated while maintaining some textural contrast.
04 - In a separate nonstick skillet, fry eggs to preferred doneness with whites set and yolks runny for traditional preparation. Season with salt and pepper.
05 - Divide salsa-coated chips between two plates. Top each portion with one fried egg.
06 - Top each plate with crumbled cheese, red onion, cilantro, avocado slices, and a drizzle of sour cream. Add optional jalapeños or radishes as desired.

# Expert advice:

01 -
  • It's ready in 25 minutes but tastes like you spent all morning in the kitchen.
  • That moment when the runny yolk hits the warm chips is pure breakfast magic.
  • You control the texture—crispy, saucy, and satisfying all at once.
02 -
  • Don't let the chips sit in salsa for too long or they'll turn into mush—toss and plate quickly.
  • The timing of that runny yolk is everything; too cooked and you lose the magic that brings the whole dish together.
03 -
  • Use day-old tortillas for frying—they crisp up better than fresh ones, which can absorb too much oil.
  • Keep everything prepped and ready before you start cooking; the actual assembly happens fast and you want to plate while warm.
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