Chilaquiles Rojos

This chilaquiles rojos recipe features crispy tortilla chips tossed in salsa roja and topped with fried eggs. It makes a delicious, savory Mexican breakfast. Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine Mexican

Prep Time 1

Cook Time 15

Total Time 16

Servings servings

Calories 253kcal

Author Arman Liew

Ingredients

8 corn tortillas cut into triangles
1 tablespoon olive oil

Salsa roja

4 small tomatoes
2 cloves garlic
1 jalapeno
1 small shallot
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes
1` teaspoon olive oil
1 cup vegetable broth

To serve

4 large eggs

Instructions

Add some oil to a non-stick skillet and place over medium heat. Once hot, add a single layer of tortillas and pan fry for a minute on each side until crispy. Repeat the process until all the tortillas are fried up.
In a high speed blender or food processor, add the tomatoes, garlic, jalapeño, shallot, salt, pepper, red pepper flakes, olive oil, and vegetable broth and blend until smooth.
Add some oil to a non-stick skillet and place over medium heat. Once hot, add the salsa Roja and and cook for 7-10 minutes, until it has thickened up.
Slowly add in the tortilla chips and stir them through the salsa, until fully coated. Remove from the heat.
In a clean pan, add some oil and place over medium heat. Once hot, add 3-4 eggs and fry them to the desired doneness.
Divide the chilaquiles among four bowls and top with the fried eggs, avocado, and cilantro.

Video

Notes

TO STORE: This dish is best enjoyed fresh, but if you have any leftovers, you can store them in an airtight container in the fridge for 1-2 days.

TO MAKE AHEAD: You can save time by pureeing and thickening the homemade salsa roja up to 1 week in advance. Store it in an airtight container in the fridge or in the freezer for up to 3 months. You can also fry the tortillas 1 day ahead.

Nutrition