Chilaquiles Rojos with Eggs
Chilaquiles Rojos with Eggs
Crispy tortilla chips simmered in a smoky tomato-chili salsa and topped with fried eggs, sour cream, and all the fixings. A quick, punchy dinner that feels like a treat.
Servings: 2 | Prep: 10 min | Cook: 15 min | Calories: 490 per serving
Ingredients
Salsa Roja
- 1 can (400g) tinned tomatoes
- 1 small onion, roughly chopped
- 2 cloves garlic
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili flakes (or more to taste)
- 1 tbsp olive oil
- Salt and pepper
Chilaquiles
- 150g tortilla chips (plain, salted)
- 4 eggs
- 1 tbsp grapeseed oil or olive oil (for frying eggs)
Toppings
- 3 tbsp sour cream or crème fraîche
- 2 spring onions, sliced
- Pickled jalapeños
- Fresh cilantro
- 1 lime, cut in wedges
- Cholula hot sauce
On the Side
- Refried beans or warmed canned black beans
Instructions
Make the salsa: Heat olive oil in a skillet over medium heat. Add onion and cook 3–4 minutes until softened. Add garlic, cumin, smoked paprika, and chili flakes — cook 30 seconds. Add tinned tomatoes, season with salt and pepper, and simmer 8–10 minutes until thickened. Blend with an immersion blender until mostly smooth (some texture is fine).
Add the chips: Toss tortilla chips into the salsa, folding gently to coat. Cook 1–2 minutes — the chips should soften slightly but still have some crunch.
Fry the eggs: While the salsa simmers, heat oil in a separate skillet. Fry eggs to your liking (sunny-side up or over-easy works best).
Warm the beans: Heat black beans in a small pot with a pinch of cumin and a splash of water. Mash roughly for refried-style, or serve whole.
Serve: Divide chilaquiles between plates. Top each with 2 fried eggs, sour cream, spring onions, pickled jalapeños, cilantro, and a squeeze of lime. Drizzle with cholula. Serve beans on the side.
Notes
- Tortilla chips: Use plain salted tortilla chips — flavoured ones will clash with the salsa. If you have stale tortillas, cut them into triangles and fry or bake until crispy.
- Spice level: This is a mild-medium salsa. Add fresh chili or extra cholula for more heat.
- Storage: Best eaten immediately — the chips lose their texture.
- Variations: Top with crumbled feta or queso fresco. Add sliced avocado.
Equipment Used
- Skillet (salsa + chips)
- Small skillet (eggs)
- Immersion blender or regular blender
- Small pot (beans)
Nutrition (per serving)
| Nutrient | Amount |
|---|---|
| Protein | 22g |
| Carbs | 44g |
| Fat | 24g |
| Fiber | 8g |