This Mexican dish, which dates back to the early Aztecs, is as delicious as it is easy to make. My fast-and-furious version uses prepared salsa and packaged tortilla chips for the quickest prep, but if you have a few extra minutes, it’s even more amazing when you make your own chips (see Quick Kitchen Nugget) and salsa—click to check out my salsa recipes. I love chilaquiles with fried eggs, but you can personalize your dish with another protein or beans.
Ingredients
- 4 tablespoons extra virgin olive oil, divided use, plus more for drizzling
- 1 small onion, slivered
- 12 cherry tomatoes, halved
- 2 cups salsa (about 32 ounces), red or green
- 4 cups tortilla chips
- 4 large eggs
- 4 ounces queso fresco or cotija cheese, crumbled
- 1 avocado, cut into small chunks
- 1/2 cup fresh cilantro, chopped
- Hot sauce
- Sour cream
Directions
Step 1
Heat a very large frying pan and, when hot, add 2 tablespoons olive oil, the onions, and the tomatoes. Sauté until the onions soften. Pour in the salsa and heat through. Add the chips and stir to coat; allow them to soften over low heat while you make the eggs.
Step 2
Heat a rimmed griddle over high heat and, when hot, pour in the remaining olive oil. Crack each egg into a separate area of the griddle and allow to fry, undisturbed, for 3 minutes.
Step 3
Spoon servings of the chilaquiles onto 4 plates and top with equal amounts of cheese, avocado, and cilantro. Use a wide spatula to top each portion with a fried egg and then drizzle with olive oil. Pass hot sauce and sour cream on the side.
Yields 4 servings