Chilaquiles Mexican Breakfast Tortilla Chips (Printable)

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

# 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 store-bought or homemade salsa verde or roja

→ Eggs

04 - 2 large eggs

→ Toppings

05 - 1/4 cup crumbled queso fresco or feta cheese
06 - 1/4 small red onion, thinly sliced
07 - 2 tablespoons chopped fresh cilantro
08 - 1/2 avocado, sliced
09 - 2 tablespoons sour cream or Mexican crema
10 - Salt and pepper to taste

# Directions:

01 - Heat vegetable oil in a large skillet over medium-high heat. Fry tortilla triangles in batches until golden and crisp, approximately 1-2 minutes per side. Drain on 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 crunch.
04 - In a separate nonstick skillet, fry eggs to preferred doneness with sunny side up as traditional preparation. Season with salt and pepper.
05 - Divide salsa-coated chips evenly between two plates. Top each portion with one fried egg.
06 - Top each plate with crumbled cheese, red onion, cilantro, avocado slices, and a drizzle of sour cream. Add optional toppings as desired.

# Expert Advice:

01 -
  • It comes together faster than you can brew coffee, making it perfect for when you actually have time to sit down and eat breakfast.
  • The contrast between crispy chips and runny yolk creates this addictive texture that keeps you coming back for another forkful.
  • Every ingredient serves a purpose—nothing feels thrown on top, so even simple versions taste intentional and complete.
02 -
  • If your chips sit in the salsa too long, they turn to mush—toss them in right before serving and you'll understand why this dish is worth making fresh every time.
  • The egg is your partner here, not an afterthought; its runny yolk becomes the final sauce that ties everything together, so sunny-side up is traditional for a reason.
03 -
  • Don't let the oil cool completely between batches of tortilla frying, or you'll lose that crucial crispiness that defines the dish.
  • The moment your egg hits the plate, count to five before drizzling crema—this timing means the warmth will gently loosen it into delicious rivulets rather than sitting in a cold puddle.
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