Crispy Chilaquiles Rojos with Fried Egg
Fried tortilla strips tossed in vibrant red salsa, topped with a runny fried egg and crumbled cheese. A showstopping weeknight dinner that tastes like a restaurant breakfast.
- Total time
- 22 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 6 tortillas corn tortillas
- 1 cup red salsa (fresh or jarred)
- 2 tbsp vegetable or neutral oil for frying
- ½ cup crumbled cotija or queso fresco
- 2 eggs eggs
- 2 tbsp fresh cilantro (chopped)
- 1 lime lime
Instructions
- 1
Stack tortillas and cut into 6 wedges each. Heat 2 tbsp oil in a large skillet over medium-high.
- 2
Working in batches, fry tortilla wedges until golden and crispy, stirring often, ~5 minutes total.
- 3
Return all crispy tortillas to the skillet. Pour salsa over and toss gently until coated, ~2 minutes.
- 4
Slide chilaquiles to the side. Crack both eggs into the empty space and cook until whites set but yolks jiggle.
- 5
Sprinkle cheese and cilantro over the chilaquiles. Squeeze lime juice across everything.
- 6
Serve immediately while crispy.
Tools you’ll need
- large skillet (12-inch cast iron or nonstick)
- cutting board
- knife
- spatula or wooden spoon
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