Chilaquiles Con Huevo

Irma | mycreativekneads
by Irma | mycreativekneads
4 Servings
50 min


Chilaquiles pronounced, “chee-lah-KEE-less“ are a traditional Mexican breakfast that’s made of corn tortillas cut into quarters, lightly fried (we like it extra toasted) and served with eggs. It’s either made using a red or green salsa. I grew up eating it with a red salsa and the eggs were typically scrambled with the crispy tortillas. I now top the tortillas with an egg over easy because I like gooey eggs. It used to be one of my favorite breakfasts as a child. I’ve always considered this a comfort food. You can top them with chicken, beef or pork, I will be using left over air fried chicken (if interested, the recipe for the chicken is in a separate post). However, you don’t have to add meat, you can just top it with eggs and cheese.

Chilaquiles are easy and versatile to make and is the perfect opportunity to use leftover protein like chicken or beef. If you’re short on time, you can swap the homemade fried tortillas with a bag of stale tortilla (just make sure you get extra thick and crunchy chips or they will turn out soggy.

I have an aunt and cousin who make it really delicious and I used their recipe but modified it a little, this is the recipe that I will be sharing. It can be made using a green salsa but I will be making it with a red one. The salsa recipe can be as spicy as you like or as mild as you like, this recipe is medium to hot.

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Alright, let’s get cooking!

Recipe details
  • 4  Servings
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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For the chilaquiles (toasted tortillas)
  • 1 dozen corn tortillas
  • 1.5 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground cumin
For the red salsa
  • 1/2 to 1 onion cut into thin slices
  • 3 peeled garlic cloves
  • 10 - 12 chile de Arbol (less if you don’t like heat)
  • 20 oz canned tomato chunks in their juice
  • Salt to taste.
For the chilaquiles
Cut corn tortillas into triangular slices about 2.5 inches to 3 inches at their widest point.
Heat 6 tbsp avocado oil in a skillet.
Add tortillas in small batches and stir so they don’t burn. Continue stirring until you obtain the crunchiness and golden color that you want.
Remove tortillas from pan, place on a plate with paper towels to drain excess oil. Continue doing this until all tortillas are done.
Season toasted tortillas with garlic powder, salt, pepper and cumin.
For the red salsa
In the same skillet you toasted the tortillas, add 1 - 2 tbsp avocado oil. Once it’s heated, add the sliced onions and the garlic. Stir until onions are translucent.
Add the chilies and continue stirring until chilies are lightly darkened but not burnt.
Remove from stove, place all ingredients in blender including canned tomatoes and salt and blend until everything is well incorporated without chunks.
Place toasted tortillas back into skillet, pour red salsa over tortillas and stir until all tortillas are covered with salsa.
Plate chilaquiles, top with your favorite protein (or not) and an egg over easy.
  • If you don’t like over easy eggs, after you add the salsa, scramble eggs in a bowl, pour over chilaquiles and red salsa, cook until eggs are thoroughly cooked.
  • You can also add red salsa in skillet first then add the amount of toasted tortillas that you wish.
  • If you don’t like cumin, you can omit it.
  • Chilaquiles are delicious topped with cheese, sour cream and cilantro.