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Vegetarian, Americas

Red chilaquiles with eggs

Red chilaquiles with eggs are a Mexican dish made of tortilla chips coated in spicy tomato sauce, topped with a fried egg. This recipe for 4 people takes 35 minutes, rated easy, at a cost of €2.30 per person. The key to success is adding the chips to the sauce at the very last moment so they keep some of their crunch.

I'm bringing out the red chilaquiles, those crispy chips that soak up a spicy tomato sauce and get topped with a fried egg.

Red chilaquiles with eggs
Total time
35 min
Difficulty
Easy
Cost per person
€2.30
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Red chilaquiles are tortilla chips that soak up a tomato sauce spiced with Espelette pepper until they turn soft in some spots and stay crunchy in others. The fried egg on top brings a runny yolk that mixes into the sauce with the first bite, and the crumbled feta cuts through the heat with its salty, creamy touch.

It's a dish that saves a weeknight when you have leftover chips and a can of tomatoes in the pantry, but it also makes a generous weekend brunch when you have people over. Kids love the fried egg and the texture of the chips, just adjust the amount of chili or add extra cream to tone down their plate.

The ingredients

4 people

Pantry

  • Plain tortilla chips 250 g
  • Crushed tomatoesoften in the pantry 500 g
  • Espelette pepperoften in the pantry 1 tsp
  • Vegetable brothoften in the pantry 20 cl
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Garlic 2 cloves
  • Red onion 1
  • Cilantro 1 bunch

Dairy

  • Eggs 6
  • Feta or salted fresh cheese 100 g
  • Sour cream 10 cl

Allergens Eggs, Lactose

The step by step recipe

  1. Sauté the chopped onion and garlic in the oil, add the tomatoes, chili, broth, salt and pepper, then let it simmer. 12 min

    Blend the sauce until smooth, it coats each chip better.

  2. Prepare the toppings by crumbling the feta, slicing the red onion and chopping the cilantro.

    Keep these ingredients within reach, the next steps move fast.

  3. Fry the eggs in an oiled pan, keeping the yolk runny. 6 min

    Salt only the white, the yolk stays nice and smooth.

  4. Pour the chips into the boiling sauce, stir for 1 minute to coat them well without letting them go fully soft. 2 min

    Take it off the heat as soon as the chips are coated, they keep softening once plated.

  5. Plate the chilaquiles, place an egg on top of each and garnish with feta, sour cream, red onion and cilantro.

    A zigzag of cream softens the heat for younger eaters.

Our tips to get it right

  • Blend the tomato sauce well before dipping the chips in, a smooth texture coats every piece instead of sliding off broken chips.
  • Pick fairly thick tortilla chips, thin ones get soggy too fast and lose all their crunch in the hot sauce.
  • Serve right after mixing the chips into the sauce, chilaquiles don't wait, the longer they sit, the softer they get.

The variations

  • Swap the feta for cottage cheese or fresh goat cheese if you want a milder flavor.
  • For a spicier version, double the Espelette pepper or add a pinch of chipotle powder.
  • For kids, serve the sauce on the side and let everyone pour it over their own chips to control the heat.

What to serve it with

  • Mashed avocado or guacamole on the side
  • Spiced black beans as a side dish
  • Fresh lime juice squeezed at the table

Storage

The tomato sauce keeps 2 to 3 days in the fridge in a sealed container, and it freezes well for up to 2 months. However, only mix the chips into the sauce right before serving, otherwise they won't keep and will turn completely soft.

Questions about this dish

Can tortilla chips be replaced with homemade tortillas?

Yes, you can cut corn tortillas into triangles and fry or bake them until crispy. They'll soak up the sauce a bit faster than store bought chips.

Can the sauce be made ahead?

Yes, the spicy tomato sauce can be made the day before and gently reheated before adding the chips. This is actually a great way to save time on a weeknight.

How can this dish be adjusted for kids sensitive to spice?

Reduce the amount of Espelette pepper in the sauce or serve the sour cream on the side so everyone can tone down their own plate. The fried egg and melted cheese usually please kids without any changes.

Can the eggs be cooked another way besides fried?

You can poach or scramble them if you prefer, the result still works well with the sauce and chips. A fried egg does keep the advantage of a runny yolk that mixes in easily though.

How long does it take to make red chilaquiles with eggs?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in red chilaquiles with eggs?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does red chilaquiles with eggs cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose. Always check the labels of the products you buy.

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