Mexican · Breakfast
Crisp tortilla pieces tossed in red sauce and topped with eggs and avocado.
WHAT YOU NEED
Ingredients adjusted for 4 servings
Read the complete method first. Measure all ingredients for Chilaquiles with Eggs, prepare the listed equipment, and separate raw-food tools from ready-to-eat food.
STEP BY STEP
If using corn tortillas, cut 8 tortillas into wedges and bake or shallow-fry until crisp; drain well. Slice 1 avocado, crumble 1/2 cup cheese, chop coriander and have cream ready before heating the salsa.
Pour 2 cups red salsa into a wide pan and simmer over medium heat for 4–5 minutes until hot and slightly reduced. Taste carefully and adjust salt before adding the chips.
Add the tortilla chips and toss for only 30–60 seconds so they are coated but retain some crunch. Remove the pan from the heat immediately.
In a separate non-stick pan cook 4 eggs over medium-low heat until the whites are fully set and the yolks reach the preferred doneness. Use separate utensils for raw and cooked egg.
Divide the sauced chips among plates, top each portion with an egg and add avocado, crumbled cheese, a light drizzle of cream and fresh coriander.
Serve immediately because chilaquiles soften as they stand. Store salsa and toppings separately rather than storing assembled leftovers.
Nutrition varies with portions and ingredient brands.
If food browns too quickly, lower the heat. If it is pale or watery, cook in smaller batches and allow excess moisture to evaporate before adding more ingredients.
Serve Chilaquiles with Eggs at the temperature recommended in the method. Taste for seasoning only when the food is safe to sample, then add garnishes just before serving.
Cool leftovers promptly, transfer them to a clean airtight container and refrigerate within 2 hours. Reheat only the portion needed until piping hot, and follow local food-safety guidance.
WHAT I LEARNED
Adding tortillas at the end keeps some crunch.
SAFETY FIRST
Use care around hot salsa and fully cook eggs to your preference.
