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Breakfast · Mexican

Chilaquiles

Oven-crisped tortilla wedges tossed in warm red salsa, topped with a fried egg and all the fixings.

Hands-on
30 min
Hands-off
5 min
Total
35 min
Makes
2 servings
Serves
2

The tortilla wedges bake for 20-25 minutes while you make the salsa on the stove, so the two overlap. Final toss and eggs take about 5 minutes.

Oven 180 °C · 160 °C fan (350 °F)

Pan rimmed baking tray (US: rimmed baking sheet)

  • medium
  • vegetarian
  • breakfast
  • brunch
  • mexican
  • eggs

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Chilaquiles
Amount
Units
Oven

Ingredients

You need: rimmed baking sheet · pastry brush or oil spray · medium saucepan · blender · large non-stick skillet · small non-stick pan for the eggs · slotted spoon · oven mitts

Contains: egg · milk

Method

  1. Heat the oven

    Heat the oven to 180°C (160°C fan, 350°F) and oil a rimmed baking sheet.

  2. Bake the tortilla wedges

    Spread the 48 wedges from the 8 tortillas on the sheet (a little overlap is fine) and lightly brush or spray the tops with oil. Bake 20 to 25 minutes, stirring once or twice.

    Ready when: Light golden at the edges and crisp: a wedge snaps rather than bends.

  3. Simmer the salsa vegetables

    Meanwhile, put the 2 tomatoes, onion, 2 garlic cloves and the guajillo chile in a medium saucepan and cover with water. Bring to a boil, then simmer 7 to 10 minutes.

    Ready when: The tomatoes are soft and their skins are curling back from the X.

  4. Blend

    Lift the onion, garlic and chile into the blender with a slotted spoon; keep the cooking water. Let the tomatoes cool a little, slip off the skins, and add them with 60 ml (1/4 cup) cooking water, 1/2 tsp ground coriander and a pinch of salt. Blend until smooth.

  5. Cook the salsa

    Heat 1 tsp oil in a large non-stick skillet over medium heat. Pour in the purée (it will sizzle) and cook about 7 minutes, stirring now and then. Season with salt.

    Ready when: Slightly reduced and thickened: a spoon dragged across the pan leaves a trail that fills in slowly.

  6. Toss in the chips

    Add the baked tortilla wedges and stir to coat. Cook about 2 minutes, stirring often.

    Ready when: Coated all over and softened at the edges but still with a little bite, between a crisp chip and soggy. The longer they cook, the softer they get.

    Otto tried this firstOtto wanders off to answer the door, and when he gets back the chips have turned to mush. Two minutes is enough.

  7. Fry the eggs

    Lightly oil a small non-stick pan over medium heat and fry the 2 eggs until both the whites and the yolks are firm.

    Ready when: The whites are fully set and the yolks are firm, not runny. Flip the eggs if you need to so the tops cook through.

  8. Serve

    Divide the chilaquiles between 2 plates, top each with an egg and add whichever toppings you like. Eat straight away.

Swaps

  • Instead of homemade baked tortilla wedges: about 115 g (4 oz, roughly 4 loosely packed cups) store-bought tortilla chips; thick chips made for chilaquiles are best. They soften faster, so check them early.
  • Instead of homemade salsa: about 240 ml (1 cup) store-bought enchilada sauce, salsa roja or salsa verde

Make ahead, store & reheat

Storage
Best eaten as soon as they're made. Refrigerate leftovers within 2 hours; they keep 3-4 days but will be soft.
Reheat
Reheat leftovers until hot all the way through, 74°C (165°F).

If something goes wrong

  • Soggy chilaquiles Why: The chips sat in the sauce too long, or store-bought chips softened faster than expected.
    Toss for about 2 minutes, check early with store-bought chips, and serve straight away.
  • Still too crunchy Why: Not long enough in the sauce.
    Keep stirring over the heat a minute or two longer until they're as soft as you like.

Good to know

  • Some cooks like their chilaquiles almost chip-crisp, others soft and saucy. Both are traditional; adjust the toss time to taste.

Safety

  • Fry the eggs until the yolks and whites are firm. Runny yolks are traditional, but this recipe cooks the eggs through to keep raw-egg risk off the plate.
  • The purée spits when it hits the hot pan. Pour it in carefully and keep kids back; they can help arrange toppings.
  • Let the tomatoes cool a little before peeling and blending, and don't fill the blender more than halfway with warm ingredients.
  • The oven, baking sheet and hot oil can burn. Use oven mitts.
  • Toppings like cheese and crema contain milk. Corn tortillas are usually wheat-free, but check the label if that matters to you.