Chilaquiles & Eggs
I absolutely love Mexican food, especially when it comes to the leftovers. Mexican leftovers are just the best! One of my favorite dishes to create from them is Chilaquiles—a quick, hearty meal perfect for breakfast or lunch.
I first discovered Chilaquiles through a dear friend back in 2004, and I was instantly hooked. I went on a mission to find the best Chilaquiles near me, trying out various restaurants and ‘Mexican joints’ until I found the perfect spot. Then, a few years ago, I wondered if I could make this delicious dish at home. I explored different recipes to understand the process.
Most recipes I found called for cooking the chips in salsa or enchilada sauce, resulting in mushy chips. So, I decided to take a different approach—crunching up the chips, placing them in a bowl, and topping them with Chilaquiles and eggs. And that’s how one of my favorite breakfasts was born!
Recipe Steps
I start by sautéing minced jalapeño in a cast iron skillet. Then, I add about a cup of salsa to the pan and mix in whatever leftover meat I have. While homemade salsa is best, a quality jarred sauce or enchilada sauce will do the trick if you don’t have enough. I’ve used Frontera Tomatillo Salsa a few times.
When preparing the salsa and meat mixture, ensure that the meat isn’t drowning in sauce. I aim for enough sauce to cover the skillet’s bottom and keep the meat adequately moist.
While the meat and salsa are reheating, place a handful of chips in a shallow bowl for each serving. When it comes to the chips, I prefer using a thick Mexican tortilla chip like El Milagro because it maintains its crunch better when topped with salsa and meat compared to thin, round, or scoop-style chips.
When the meat and salsa mixture reaches a slow boil, crack the eggs and add them evenly around the pan.
Season the eggs to your taste, cover, and cook for 2-3 minutes, or until the eggs reach your desired level of doneness. I personally like the egg whites firm and the yolk still runny.
When the eggs are cooked to your desired doneness, use a spatula to scoop up the egg(s) and a generous amount of the salsa mixture and place it on top of the chips.
Garnish with your preferred leftovers, such as diced onion, cilantro, sour cream, cheese, avocado, or guacamole if available. If you have leftover beans or Mexican rice, warm them up and serve them on the side. ¡Buen provecho!
Above is my favorite Chilaquiles and Eggs (besides my own) from Paul’s Burrito Express in Barrington, IL. It is made with red sauce and the eggs are scrambled.
Chilaquiles & Eggs
Equipment
- 12" Cast Iron Skillet and Lid
Ingredients
- 2 tsp. Jalapeno, minced Optional
- 2 tsp. Avocado Oil
- 1 - 1 ½ Cups Salsa (homemade or jar)
- 1 Cup Leftover Shredded Beef or Chicken from a mexican meal
- Salt & Pepper to taste
- 2 Cups El Milagro Tortilla Chips
Garnish
- ½ Cup Shredded Cheese of your choice
- 4 tbsp. Sour Cream
- Red or Green onion, chopped
- Cilantro, chopped
- Sliced Avocado or Guacamole
Instructions
- If adding the jalapenos, heat the cast iron skillet over medium heat for 2 minutes then add 2 tsp. avocado oil and continue heating for another 30-40 seconds. Then add the minced jalapenos and saute for a minute until just tender. If not using jalapeno, skip this step and move to step 2.
- Add the 1 - 1 ½ cups of salsa and the leftover meat to the warm skillet. Heat to a slow boil until the meat is reheated.
- While the meat is reheating, put ½ cup of tortilla chips in a shallow bowl, press down to crunch them up, then set aside. Do the same for each serving.
- Using the pointy end of the egg, make a small indent in the meat salsa mixture. Gently crack the egg and empty it into the small well. Continue doing that around the pan with each egg.
- Salt and pepper the eggs to taste then cover the skillet and cook for 2-3 minutes until the egg whites are firm and the yolk runny or soft depending on your preference.
- Using a spatula, scoop up 1-2 eggs and a generous amount of the salsa mixture and place on top of each of the servings of crunched tortilla chips.
- Garnish with whatever leftovers you have and enjoy!
Notes
Nutrition
Victoria Cook
Hi! I’m Victoria, a home cook turned host and cook for 100+ episodes of a private cooking show. My love for ethnic cuisines inspires me to use a variety of spices and fresh ingredients to make flavorful healthyish meals for my husband and son. I enjoy challenging myself with new recipes and am happiest when I can make them in an electric pressure cooker.