Chilaquiles with Fried Eggs

I've been saving this recipe for 7 years -- and just made it this morning - it was delicious. Half a recipe for the red sauce is plenty. Used purchased chips -- missed having the big ones, but too much time to make separately. Agree that the chips and cheese can burn easily -- 3 minutes was almost too long. But yummy!

• ju5

• SF BAY Area

• 8/3/2019

I've always had chilaquiles as a cheap and easy way to use up stale tortillas: tear the tortillas into bite-sized pieces; fry; add eggs and scramble; toss with sauce. Punto. These are definitely the most elaborate chilaquiles I've ever had. But they were delicious. They dirtied just about every pan in the house, and they still took forever even though I made the sauce a couple of days ahead. And be careful with the broiler-- it didn't take long before those chips started to burn. But did I mention delicious?

• ellenrls

• Baltimore

• 9/15/2017

I make this all the time. It is !my husband's favorite. He likes it better than the restaurants. Yes it is a lot off work but I make double sauce and freeze the extra for next time.

• lnewbry

• Tehachapi, CA

• 2/13/2016

This is hilarious! So much trouble for something so simple! Chilaquiles is a traditional way of using up those tortillas the next morning that might have been going stale the night before. The true Mexican version takes 20 minutes - TOPS - to prepare. I usually love recipes on this site, but this recipe is ridiculously over-stated and difficult.

• mersea

• Arizona

• 6/13/2014

Some tips on your dish. If you have "fresh" tortillas you can lay them over a clean surface until they are dry and hard (1 day). Then you cut the strips with kitchen scissors. This will prevent them to get too much oil when fried. The sauce for chilaquiles need to have garlic and onion, to add flavor to the tomato sauce. normally, you fried the tortilla (Don´t burn them!) and prepare the sauce on different recipients. I do the sauce first. You can do the sauce with green tomato (tomatillo verde) and morita chile (jalapeño chile smoked dried). It is more acid, but taste. Once you finish you dish (in a saucepan), you add the cilantro, the eggs and slices of onion. Then you cover the saucepan an let it rest for 2 to 3 minutes. After you bring the covered sauce pan to the table and when you open to serve, the sauce odors mixed with the onion will spread over your table. The onion not need to be eaten but we do. If you like less flavor, use purple onion

• JGuzmanJ_51

• Tampico,Tam. Mexico

• 6/12/2014

This is my favorite recipe for brunch, especially when I have guests from out of town. In Austin, we call these Migas but they are more often made with scrambled instead of fried eggs. Delicious!

• ksiobhanm99

• Austin, TX

• 6/12/2014

My sentiment exactly re the paprika. 1/8 teaspoon is not worth the effort to open the jar, and with 7 guajillos you wouldn't taste 1/8 cup of it. Still, looks like just the ticket for a hangover breakfast. Saved to my box.

• jeffnesaisquoi

• Monroe, WI

• 6/12/2014

turned out good. Next time i would sweat the onions and garlic before adding them, the sauce ended up with a pretty strong raw onion/garlic flavor. Oh, and this really needs crema on top to be complete. I suppose sour cream would suffice. Also I don't understand the point of the paprika, you won't taste it with all the other peppers in the mix. The recipe also works great with bagged tortilla chips. Now when the kids leave the bag open to get stale, I can still use them.

• porkx

• Buffalo, NY

• 5/17/2014

This was amazingly good -- way more than the sum of its parts. Only changed the amount of chiles; used 3 guajillos, and that was plenty (and I LOVE spice). Great with refried beans. Note that one batch of sauce is plenty for two batches of chilaquiles (3.5 cups). Can't wait to make this for brunch along with some Mexican hot chocolate.

• Anonymous

• Providence, RI

• 6/19/2013

Excellent, but only after I fixed the sauce - it was way too hot, and I had used only 1 NM chili.

• Anonymous

• Monterey Hills, CA

• 5/27/2013

This is one of my favorite brunch recipes, especially for a large group. You can make the sauce (which alone is fantastic and versatile) beforehand and assemble everything last minute. I skip the tortilla frying and just use some great tortilla chips, toss them in the sauce, and top them with fried eggs. Do not forget all the condiments--they add the last and best touch.

• Trent880

• Dallas

• 4/12/2013

这绝对是美味的。我发现一个recipe of sauce is sufficient for 2 separate makings, but I did not serve extra sauce. Also, making tortilla chips sounds like a lot of messy work to me, so I skipped that. Many packaged chips are not "large" I think, so I put around 50 chips and that came out well.

• dyanna

• Brooklyn, NY

• 11/29/2012

Excellent, easy recipe. I made as stated but substituted feta for the queso fresco, used store-bought chips (lazy) and added black beans. Fantastic and a snap to prepare. This is not a light meal! But worth every calorie!

• kiersanotz

• Lake Minnetonka, MN

• 8/6/2012

Substituted Anchos for Guajillo/New Mexico because the store was out. It was excellent. Also doubled jalepenos and did half pepper jack cheese to complement the queso fresco and monterey jack.

• brooksosborne

• 6/17/2012

Also delicious made with chile verde (green sauce). Yum!

• Anonymous

• Los Angeles

• 5/2/2012