Chilaquiles Mexican Breakfast Tortilla Chips (Printable)

Crispy tortilla chips simmered in salsa, topped with fried eggs and fresh garnishes for a hearty morning meal.

# What You’ll Need:

→ Tortillas & Oil

01 - 6 small corn tortillas, cut into triangles
02 - 1/3 cup vegetable oil for frying

→ Salsa

03 - 1 cup salsa verde or salsa roja

→ Eggs

04 - 2 large eggs

→ Toppings

05 - 1/4 cup crumbled queso fresco or feta
06 - 1/4 small red onion, thinly sliced
07 - 2 tablespoons fresh cilantro, chopped
08 - 1/2 avocado, sliced
09 - 2 tablespoons sour cream or Mexican crema
10 - Salt and pepper to taste
11 - Sliced jalapeños, optional
12 - Radishes, optional
13 - Cooked shredded chicken, optional
14 - Cooked beans, optional

# Directions:

01 - Heat vegetable oil in a large skillet over medium-high heat. Fry tortilla triangles in batches until golden and crisp, about 1-2 minutes per side. Transfer to paper towels and season lightly with salt.
02 - Remove excess oil from skillet, leaving approximately 1 tablespoon. Reduce heat to medium and add salsa. Simmer for 1-2 minutes until slightly thickened.
03 - Add crispy tortilla chips to salsa and toss gently to coat. Cook for 1-2 minutes until chips are well coated while maintaining some textural crunch.
04 - In a separate nonstick skillet, fry eggs to desired doneness. Traditional preparation features sunny side up with set whites and runny yolks. Season with salt and pepper.
05 - Divide salsa-coated chips between two serving plates, distributing evenly.
06 - Top each plate with one fried egg. Garnish generously with crumbled cheese, red onion, cilantro, avocado slices, and sour cream drizzle. Add optional toppings as desired.

# Expert Tips:

01 -
  • It comes together in 25 minutes, making it perfect for mornings when you're hungry but not patient.
  • The contrast of crispy chips softening in salsa with that runny egg yolk is genuinely addictive and feels indulgent for breakfast.
  • Every bite tastes different depending on which toppings land on your fork, so it never gets boring.
02 -
  • Don't be timid about seasoning the fried tortilla chips with salt right out of the oil; they'll taste flat if you skip this step and wait until the end.
  • If you add the chips to the salsa too early, they'll turn into a soft, sad pile instead of a textured dish, so timing is genuinely everything here.
  • The runny yolk is the whole point, so if you're cooking the eggs over hard, you're missing what makes this special, but I won't judge if you prefer it cooked through.
03 -
  • If you're cooking for more than two people, make the chips and salsa in batches rather than trying to crowd the pan, because the heat distribution matters and overcrowding makes them steam instead of fry.
  • Have all your toppings prepped and sitting in little bowls before you start cooking, because once the chips hit the salsa, you've got maybe three minutes before they start losing their crunch and you want to move fast.
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