Crispy Red Chilaquiles with Fried Eggs
Crunchy tortilla chips tossed in a bright, tangy red salsa and finished with crispy fried eggs. A showstopping vegetarian dinner that tastes like Mexico City street food and comes together in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 412
- Protein
- 14g
Ingredients
- 1.5 cups canned crushed tomatoes
- 2 whole dried guajillo or ancho chiles, seeds removed
- 4 cups corn tortilla chips (or fried tortilla strips)
- 2 large eggs
- ¼ cup queso fresco, crumbled
- 2 tbsp fresh cilantro, chopped
Instructions
- 1
Boil crushed tomatoes with the dried chiles in a saucepan until the chiles soften, about 4 minutes.
- 2
Blend the tomato mixture until smooth. Return to the pan and stir in a pinch of salt.
- 3
Add the tortilla chips to the red sauce and toss gently for 2 minutes until they absorb the sauce but stay crispy at the edges.
- 4
Push the chilaquiles to the side of the pan. Crack the eggs into the empty space and fry over medium-high until whites set but yolks jiggle.
- 5
Divide chilaquiles between plates. Top each with an egg, queso fresco, and cilantro.
Tools you’ll need
- saucepan (2-quart)
- blender or immersion blender
- 10-inch skillet
- wooden spoon
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