Mexican Chilaquiles Breakfast Tortillas (Printable Version)

Crispy tortillas simmered in salsa, topped with fried eggs and fresh garnishes for a comforting Mexican morning dish.

# What You'll Need:

→ Tortillas & Oil

01 - 6 small corn tortillas, cut into triangles
02 - 1/3 cup vegetable oil for frying

→ Salsa

03 - 1 cup salsa verde or salsa roja, store-bought or homemade

→ Eggs

04 - 2 large eggs

→ Toppings

05 - 1/4 cup crumbled queso fresco or feta cheese
06 - 1/4 small red onion, thinly sliced
07 - 2 tablespoons fresh cilantro, chopped
08 - 1/2 avocado, sliced
09 - 2 tablespoons sour cream or Mexican crema
10 - Salt and pepper to taste
11 - Sliced jalapeños, optional
12 - Sliced radishes, optional

# How to Prepare:

01 - Heat vegetable oil in a large skillet over medium-high heat. Fry tortilla triangles in batches until golden and crisp, approximately 1 to 2 minutes per side. Drain on paper towels and season lightly with salt.
02 - Remove excess oil from skillet, leaving approximately 1 tablespoon. Reduce heat to medium and add salsa. Simmer for 1 to 2 minutes until slightly thickened.
03 - Add crispy tortilla chips to salsa and toss gently to coat. Cook for 1 to 2 minutes, ensuring chips absorb flavor while maintaining crunch.
04 - In a separate nonstick skillet, fry eggs to preferred doneness with whites set and yolks runny. Season with salt and pepper.
05 - Divide salsa-coated chips evenly between two plates. Top each portion with one fried egg.
06 - Top each plate with crumbled cheese, red onion, cilantro, avocado slices, and sour cream drizzle. Add optional toppings as desired and serve immediately.

# Expert Suggestions:

01 -
  • It actually tastes better when you're a little hungry and impatient—no fussy timing required.
  • You probably have most of these ingredients already, and if you don't, store-bought salsa works just fine.
  • The whole thing comes together in under 30 minutes, which feels miraculous for something this satisfying.
02 -
  • Don't let your chips sit in the salsa for more than a couple minutes before serving, or you'll end up with something closer to chilaquiles soup than the crispy-edged masterpiece you're aiming for.
  • The egg yolk breaking over everything is the entire point—if yours are setting too quickly, crack them into the pan just before you're ready to plate and they'll cook while you're finishing up.
03 -
  • If you're short on time, buy high-quality tortilla chips and skip the frying step entirely—you'll lose a little of the fresh-fried magic but gain 10 minutes, and sometimes that's the right trade-off.
  • Make your salsa coating in advance if you want, but always fry your chips fresh and plate everything immediately so you're eating breakfast at its peak, not reheated disappointment.
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