Mexican Chilaquiles Breakfast (with Egg and Avocado)
Crispy tortilla chips simmered briefly in warm salsa, then topped with runny fried eggs, creamy avocado, crema, and crumbled cheese for a comforting Mexican-style breakfast.
Equipment
- Large skillet or frying pan
- Medium saucepan (optional, for warming salsa)
- Spatula or wooden spoon
- Tongs
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 6 cups tortilla chips sturdy, thick-cut preferred
- 2 cups salsa red or green; warmed
- 4 eggs fried, sunny-side or over-easy
- 1 ripe avocado sliced
- 1/4 cup Mexican crema or sour cream
- 1/4 cup queso fresco or cotija, crumbled
- 2 tbsp fresh cilantro chopped
- 2 tbsp cooking oil for chips and eggs
Instructions
- Warm a large skillet over medium heat and add the cooking oil. When shimmering, add the tortilla chips.
- Pour the warmed salsa over the chips and toss gently to coat without breaking the chips.
- Simmer for 2–3 minutes, stirring occasionally, until the chips soften slightly but still keep some bite.
- While the chips simmer, fry the eggs in a separate pan (or clear a space in the skillet). Cook 3–4 minutes until whites are set and yolks are still runny.
- Divide the sauced chips among plates. Top each serving with a fried egg, sliced avocado, crumbled queso fresco, and chopped cilantro.
- Drizzle with crema and serve immediately while hot.
Notes
For best texture, use thick tortilla chips so they don’t turn mushy. Keep the chips in salsa for only a couple of minutes—chilaquiles are best served right away. Leftovers keep up to 2 days refrigerated, but the chips will soften.
Nutrition
Calories: kcal | Protein: 17g | Saturated Fat: 8g | Cholesterol: 190mg | Sodium: 980mg