Chilaquiles with Tomatoes and Fried Eggs

tomatoes, fried eggs and tortilla chips in a cast iron skillet

5 from 6 votes

Chilaquiles with Tomatoes and Fried Eggs

With a fresh, flavorful sauce and finished with a fried egg, these super simple chilaquiles are just as at home on the brunch table as they are at dinner.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Main Dish

Cuisine: Tex Mex

Keyword: brunch, gluten free, vegetarian

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $6.00

Equipment

Large skillet or saute pan
Half Sheet Pans

Ingredients

4 Tbsp Cooking Oil, divided (any neutral oil will work - I like avocado, grapeseed, or canola)
1 cup diced Yellow Onion
1 Jalapeno, diced (remove the seeds first for less spice)
2 cloves Garlic, minced
1 lb Tomatoes, diced
1 cup Chicken or Vegetable Stock
2 Tbsp Tomato Paste
1 tsp Chili Powder
1 tsp Smoked Paprika (regular paprika will work)
1/2 tsp Ground Cumin
1/2 tsp Salt
1/4 tsp Sugar
12 Taco-Sized Corn Tortillas, cut into wedges or strips
2 Tbsp chopped Cilantro Leaves
2 tsp Lime Juice
4 Eggs (optional)
Avocado, Sour Cream, Extra Cilantro, and / or cheese, for serving (Cotija or Monterey Jack)

Instructions

Preheat oven to 350°F / 177°C.
While oven is heating, heat 1 Tbsp of cooking oil in a large skillet or saute pan.
Add onions, jalapeño, and garlic with a pinch of salt. Saute until vegetables are starting to soften, 4 to 5 minutes.
Add diced tomatoes, stock, tomato paste, chili powder, smoked paprika, cumin, salt, and sugar.
Bring the sauce to a simmer and then reduce heat so the sauce is very gently bubbling. Simmer sauce until the tomatoes are falling apart and the sauce reduces by about half, 15 to 20 minutes.
While sauce simmers, toss tortillas wedges with 3 Tbsp cooking oil and then spread out in a single layer on a sheet pan (you may need two sheet pans to prevent overlapping).
Bake tortilla chips in the preheated oven until golden brown and very crisp, 10 to 12 minutes.
Return to sauce and fold in baked tortilla chips. Stir gently and cook until the crispy tortilla chips are coated in sauce, about 3 minutes.
Remove sauce from heat and stir in cilantro and lime juice.
If serving with fried eggs, heat a thin layer of cooking oil in a nonstick pan. Crack eggs into heated oil and fry on one or both sides.
Divide chilaquiles between serving plates or bowls and top each with a fried egg. Season eggs with salt and pepper and serve with avocado, sour cream, cilantro, and / or cheese.

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