Huevos Y Chilaquiles Eggs with Tortillas
Indulge in the bold and comforting flavors of **Huevos Y Chilaquiles Eggs with Tortillas**, a classic Mexican dish that’s as satisfying as it is vibrant. This recipe combines crispy, golden-fried corn tortillas coated in zesty red salsa and topped with perfectly cooked eggs for a hearty and delicious meal. Garnished with creamy queso fresco, sour cream, fresh cilantro, and sliced onions, each bite is an explosion of textures and rich flavors. For an extra twist, add creamy avocado slices or a side of black beans to elevate this dish even further. Whether you're serving it for breakfast, brunch, or a delightful dinner, this easy-to-follow recipe comes together in just 30 minutes, making it the ultimate comfort food to satisfy your Mexican food cravings.
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Recipe Information
Ingredients
- 6 pieces corn tortillas
- 1 cup vegetable oil
- 4 pieces eggs
- 2 cups red salsa (store-bought or homemade)
- 1 teaspoon salt
- 0.5 cup crumbled queso fresco or Cotija cheese
- 0.5 cup sour cream or Mexican crema
- 0.25 cup cilantro leaves, chopped
- 0.25 cup onion, finely sliced
- 1 piece avocado, sliced (optional)
- 0.5 cup black beans or refried beans (optional, for serving)
Instructions
Cut the corn tortillas into quarters or strips, depending on your preference.
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, fry the tortilla pieces in batches until they are golden and crispy, about 1-2 minutes per side. Remove them and drain on a paper towel-lined plate. Sprinkle lightly with salt.
In the same skillet, carefully remove any excess oil, leaving about 1 tablespoon.
Lower the heat to medium, add the red salsa to the skillet, and simmer for 2-3 minutes to warm and slightly reduce the salsa.
Add the crispy tortilla pieces to the salsa, gently stirring to coat them evenly. Remove the skillet from heat to avoid over-soaking the tortillas; they should still have some texture.
In a separate pan, heat a small amount of oil over medium heat and cook the eggs to your liking (sunny side up, over easy, or scrambled). Season with a pinch of salt.
To assemble, divide the chilaquiles among plates. Top each portion with a cooked egg.
Garnish with crumbled queso fresco or Cotija cheese, dollops of sour cream or crema, chopped cilantro, and sliced onion.
If desired, serve with sliced avocado and a side of black beans or refried beans.
Serve immediately and enjoy your Huevos Y Chilaquiles!
Nutrition Facts
Calories |
860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 15.9 g | 79% | |
| Polyunsaturated Fat | 33.8 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 1412 mg | 61% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 7.3 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 215 mg | 17% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 774 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
