There’s something wonderfully nostalgic about the smell of freshly fried tortillas mingling with the warmth of spices. One morning, I woke up craving a dish that would provide comfort as well as a burst of flavor, and that’s when I decided to whip up some Chilaquiles Rojos with Fried Eggs. This vibrant Mexican breakfast is a celebration of crispy corn tortillas smothered in a rich, zesty red salsa that dances on your palate.
As the sun peeked through the kitchen window, I realized that this dish isn’t just a feast for the senses; it’s quick and easy to make, taking less than 35 minutes from start to finish. With simple, affordable ingredients, it’s perfect for a rejuvenating brunch or a cozy breakfast any day of the week. And as an added bonus, it’s naturally gluten-free and vegetarian, ensuring everyone can enjoy it! So, roll up your sleeves and let’s create a plate that will warm your heart and tantalize your taste buds.
Why are Chilaquiles Rojas With Fried Eggs so loved?
Quick and Easy: This dish comes together in under 35 minutes, making breakfast a breeze for even the busiest mornings.
Flavor Explosion: The combination of crispy tortillas and zesty salsa creates a taste experience that is both comforting and invigorating.
Customizable: Add your favorite toppings—like avocado, cheese, or fresh herbs—to make it truly your own!
Healthy Choice: With natural ingredients, it’s a nourishing option that’s gluten-free and vegetarian-friendly.
Crowd Pleaser: Whether for a family meal or brunch with friends, everyone will rave about this delightful Mexican classic!
Chilaquiles Rojas With Fried Eggs Ingredients
For the Chilaquiles
• Neutral oil – Perfect for greasing and frying; substitute with vegetable, canola, or avocado oil.
• Corn tortillas – Essential for a crispy base; cut into wedges for optimal texture.
• Tomatoes – The star of the salsa; fresh is best, but canned works in a pinch.
• Onion – Adds depth to the salsa; use a small onion or a quarter of a larger one.
• Garlic – Brings aromatic goodness to the salsa.
• Dried guajillo chile – Provides authentic heat; another dried chili can be used if necessary.
• Ground coriander – Enhances the overall flavor; optional if you don’t have it.
• Kosher salt – Key for seasoning; adjust to your taste preferences.
For the Toppings
• Eggs – Optional protein boost; fry them to your liking for a delicious finish.
• Garnishes – Elevate the dish with toppings like crumbled cheese, avocado, crema, radishes, jalapenos, or fresh cilantro for your Chilaquiles Rojas With Fried Eggs experience!
How to Make Chilaquiles Rojas With Fried Eggs
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Preheat your oven to 350°F (175°C) and prepare a baking sheet by lightly greasing it with your chosen oil. This sets the stage for your crispy tortillas!
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Cut the corn tortillas into wedges and arrange them on the prepared baking sheet.Give them a light drizzle of oil, ensuring they’re well-coated for that perfect crunch.
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Bake the tortillas for 20-25 minutes, stirring occasionally, until they turn golden brown and crispy. Keep an eye on them to prevent over-browning.
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Combine the fresh tomatoes, onion, garlic, and dried guajillo chile in a saucepan with enough water to cover. Bring to a boil, then lower the heat and simmer for 7-10 minutes until the tomatoes soften.
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Transfer the mixture to a blender, peeling and coring the tomatoes as you go. Add a bit of the reserved cooking liquid, season with salt, and blend until smooth.
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Heat a tablespoon of oil in a skillet over medium heat, then add your pureed salsa. Cook it down for about 7 minutes until thickened, stirring occasionally.
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Incorporate the baked tortilla wedges into the skillet with the salsa, stirring gently to ensure each piece is well-coated. Cook this together for another 2 minutes to blend flavors.
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Fry your eggs in a greased skillet to your liking—sunny-side up, over easy, or however you love them!
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Serve your delicious chilaquiles hot, topped with the fried eggs and any garnishes you desire.
Optional: Add a sprinkle of fresh cilantro for a vibrant touch!
Exact quantities are listed in the recipe card below.
What to Serve with Chilaquiles Rojas With Fried Eggs?
Nothing quite completes a satisfying breakfast spread like the right accompaniments to your vibrant chilaquiles.
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Fresh Avocado Slices:
Creamy and rich, avocado adds a smooth contrast that balances the crunch of the tortillas and the spiciness of the salsa. -
Cilantro Lime Rice:
This fragrant rice dish brings a refreshing brightness that complements the robust flavors of chilaquiles, elevating the whole experience. -
Refried Beans:
A classic side, they add heartiness to the meal. Creamy and savory, they’re perfect for scooping with the crispy tortillas. -
Pickled Red Onions:
Their tangy bite enhances the savory notes of the chilaquiles. This zesty topping adds both flavor and a pop of color. -
Mexican Street Corn Salad:
Sweet, smoky, and spicy, this salad enhances the meal with its vibrant textures and tastes—perfectly refreshing beside your chilaquiles. -
Fresh Salsa:
A side of chunky pico de gallo brings a fresh, zesty element, enhancing the overall flavor palette while also providing crunch. -
Margaritas or Fresh Horchata:
For a drink pairing, a zesty margarita or sweet, creamy horchata can offer a delightful balance to the savory chilaquiles, making your breakfast a mini fiesta!
How to Store and Freeze Chilaquiles Rojas With Fried Eggs
Fridge: Store leftover chilaquiles in an airtight container for up to 3 days. Reheat gently on the stovetop to retain some crispness.
Salsa: The salsa can be refrigerated in a sealed container for 4-5 days. Ensure it’s stored separately from tortillas to keep them crispy.
Freezer: Freezing chilaquiles is not recommended as they may become soggy upon reheating. However, you can freeze the salsa for up to 3 months.
Reheating: To reheat frozen salsa, thaw overnight in the fridge, then gently heat on the stovetop. Pair with freshly baked tortillas for the best texture!
Make Ahead Options
Chilaquiles Rojas with Fried Eggs is an excellent choice for meal prep, allowing you to relish delicious homemade comfort even on the busiest mornings! You can prepare the salsa (tomatoes, onion, garlic, and guajillo chile) up to 3 days in advance and store it in the refrigerator. Just blend and cook it right before you need it to maintain its vibrant flavor. The tortilla wedges can also be baked and kept in an airtight container for 24 hours; this keeps them crispy until you’re ready to coat them in the salsa. To serve, simply reheat the salsa and combine it with the baked tortillas, then fry fresh eggs just before serving to guarantee that restaurant-quality taste at home!
Expert Tips for Chilaquiles Rojas With Fried Eggs
• Perfect Tortilla Texture: Monitor the baking time closely; you want your tortillas crispy but not burnt. They should be delightfully firm with just the right amount of crunch.
• Salsa Consistency: If you prefer a thicker salsa, let it simmer a bit longer after blending. This ensures it clings beautifully to your chilaquiles.
• Egg Cooking Methods: Choose your egg preparation wisely. Fry them sunny-side up for a runny yolk or scramble them for a heartier bite atop your chilaquiles.
• Zesty Add-Ons: Elevate your dish with toppings such as crumbled queso fresco or fresh cilantro—these additions not only provide flavor but also vibrant color to your plate.
• Batch Cooking Salsa: Prepare extra salsa ahead of time and store it in the fridge. It’s a great time-saver for busy mornings when you want to whip up Chilaquiles Rojas quickly!
Chilaquiles Rojas Variations
Customize your chilaquiles with these delectable twists that will take your breakfast to the next level!
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Egg-Free: Omit the eggs and add black beans for a hearty vegetarian option, deliciously filling and satisfying.
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Cheese Swap: Try queso fresco or feta instead of your usual cheese; their tangy flavors will add creaminess and depth.
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Spice it Up: For extra heat, mix in some chopped jalapeños or a sprinkle of crushed red pepper flakes before serving.
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Herb Infusion: Toss in fresh herbs like cilantro or parsley to elevate the freshness and aroma of your dish.
Adding herbs not only enhances the flavor but also adds vibrant colors, making your dish visually appealing!
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Veggie Boost: Sauté diced bell peppers or zucchini and fold them in with the tortillas for a healthy extra serving of veggies.
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Avocado Delight: Top your chilaquiles with sliced avocado or a drizzle of avocado crema to add richness.
The creamy texture of avocado complements the salsa beautifully, creating a lovely and indulgent bite.
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Salsa Verde Version: Switch out the red salsa for salsa verde for a tangy, zesty alternative that brings a different flavor profile.
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Breakfast Burrito: Transform leftovers into a breakfast burrito by wrapping them in a warm tortilla with scrambled eggs and cheese.
Experimenting with these variations will give you endless delicious combinations of chilaquiles, making every meal feel new and exciting!
Chilaquiles Rojas With Fried Eggs Recipe FAQs
What type of corn tortillas should I use for Chilaquiles Rojas?
Absolutely! For the best texture and flavor, use fresh corn tortillas. They should be slightly thick for that ultimate crunch. If you can’t find corn tortillas, you can use flour ones, but they won’t provide the same authenticity.
How long can I store leftover Chilaquiles Rojas?
Very good question! Store any leftover chilaquiles in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop. This helps retain some of the original crispiness of the tortillas, making them more enjoyable!
Can I prepare the salsa ahead of time?
Certainly! You can make the salsa up to 4-5 days in advance. Store it in a sealed container in the fridge. Just be sure to keep it separate from the tortillas to ensure they remain crispy when you’re ready to assemble your Chilaquiles Rojas With Fried Eggs.
How can I freeze leftovers?
While freezing the assembled chilaquiles isn’t recommended as they may turn soggy, you can freeze the salsa for up to 3 months. To do this, let the salsa cool completely, then transfer it to a freezer-safe container or bag, removing as much air as possible. When you’re ready to use it, thaw it overnight in the fridge and reheat on the stovetop for the best results.
What should I do if my chilaquiles turn out too soggy?
No worries! If your chilaquiles turn out too soggy, it could be due to a few reasons, like too much salsa or not baking the tortillas long enough. For quick fixes, you can try transferring them to a hot pan and cook for an additional minute to help evaporate excess moisture. Next time, consider baking the tortillas a bit longer to ensure they’re wonderfully crispy before adding the salsa.
Are Chilaquiles Rojas suitable for special diets?
Absolutely, yes! Chilaquiles Rojas are naturally gluten-free and vegetarian-friendly. For those with lactose intolerance, you can skip the cheese or use a lactose-free alternative. Just be sure to check any additional toppings you use, like crème or cheese, to ensure they fit your dietary needs.
Chilaquiles Rojas With Fried Eggs: A Mexican Morning Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare a baking sheet by lightly greasing it with your chosen oil.
- Cut the corn tortillas into wedges and arrange them on the prepared baking sheet. Drizzle with oil, ensuring they're well-coated.
- Bake the tortillas for 20-25 minutes, stirring occasionally, until they turn golden brown and crispy.
- Combine the fresh tomatoes, onion, garlic, and dried guajillo chile in a saucepan with enough water to cover. Bring to a boil, then lower the heat and simmer for 7-10 minutes.
- Transfer the mixture to a blender, add reserved cooking liquid, season with salt, and blend until smooth.
- Heat a tablespoon of oil in a skillet over medium heat, then add your pureed salsa. Cook it down for about 7 minutes until thickened.
- Incorporate the baked tortilla wedges into the skillet with the salsa, stirring gently and cooking together for another 2 minutes.
- Fry your eggs in a greased skillet to your liking.
- Serve your delicious chilaquiles hot, topped with fried eggs and any garnishes you desire.