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Chilaquiles with Fried Eggs and Cotija Cheese

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Mexican
Servings 3 servings
Calories 300 kcal

Ingredients
  

  • For the Sauce
  • 2 cups red or green salsa (store-bought or homemade)
  • 1 tablespoon vegetable oil
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • Salt and pepper, to taste
  • For the Chilaquiles
  • 3 cups tortilla chips (homemade or store-bought)
  • 2–3 eggs, fried sunny-side-up or to your preference
  • ½ cup crumbled cotija cheese
  • ¼ cup chopped fresh cilantro
  • 1 avocado, sliced (optional)
  • 2 tablespoons sour cream or Mexican crema
  • 1 lime, cut into wedges
  • Optional Add-Ins
  • Shredded cooked chicken
  • Black beans
  • Pickled red onions
  • Jalapeño slices for heat

Instructions
 

  • Step 1: Prepare the Sauce : Heat oil in a skillet over medium heat. Sauté onions until translucent, 2–3 minutes. Add garlic and cook 30 seconds until fragrant. Stir in salsa, season with salt and pepper, and simmer for 3–5 minutes.
  • Step 2: Add the Chips : Reduce heat to low. Add tortilla chips to the sauce and toss gently until coated. Let them soften slightly for 1–2 minutes, but avoid making them mushy.
  • Step 3: Fry the Eggs : In a separate skillet, fry eggs sunny-side-up or over-easy according to preference. Season lightly with salt and pepper.
  • Step 4: Assemble the Chilaquiles : Divide the sauced tortilla chips onto plates. Place 1 fried egg on top of each serving. Sprinkle with cotija cheese, chopped cilantro, and optional avocado slices. Add a dollop of sour cream and lime wedges on the side.