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Best Easy Chilaquiles Rojos con Huevo Recipe

Name: Best Easy Chilaquiles Rojos con Huevo Recipe
Total time: 30 min
Yield: 260 g
Ingredients: corn tortilla chips 4 cups; large eggs 4 pieces; roma tomatoes 4 pieces; white onion 0.5 pieces; garlic cloves 2 cloves; jalapeño pepper 1 pieces; vegetable oil 3 tbsp; salt 1 tsp; black pepper 0.5 tsp; fresh cilantro 0.25 cup; queso fresco 0.5 cup

Tortilla chips in rich red salsa crowned with eggs are a vibrant Mexican breakfast. This high protein, family-friendly dish is a fresh, healthy way to start your morning.

Cook 30 min Difficulty NORMAL 355 kcal

#high protein #mediterranean #diabetic friendly

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Ingredients

Main ingredients

corn tortilla chips 4 cups
large eggs 4 pieces
roma tomatoes 4 pieces
white onion 0.5 pieces
garlic cloves 2 cloves
jalapeño pepper 1 pieces
vegetable oil 3 tbsp

Seasonings/Sauce

salt 1 tsp
black pepper 0.5 tsp
fresh cilantro 0.25 cup
queso fresco 0.5 cup

Nutrition summary

Carbohydrates 38 g 43%

Protein 17 g 19%

Fat 15 g 38%

Serving size 260g

Cooking steps

1

Roast the roma tomatoes, onion, garlic, and jalapeño in a dry skillet over medium-high heat for 7–8 minutes, turning occasionally, until heavily charred.
2

Transfer the roasted vegetables to a blender, add salt and black pepper, and blend until smooth to form the red salsa.
3

Heat 2 tbsp vegetable oil in a large skillet over medium heat. Pour in the salsa and simmer uncovered for 5 minutes, stirring occasionally, until slightly thickened.
4

Add the tortilla chips to the skillet, turning gently to fully coat each chip in the hot salsa. Reduce heat to low and cook for 2–3 minutes until the chips are soft, not soggy.
5

In a separate nonstick pan, heat the remaining 1 tbsp oil over medium. Crack the eggs and fry until whites are set but yolks are runny, about 3 minutes.
6

Divide the salsa-coated chips among plates, top each portion with a fried egg, sprinkle with queso fresco and fresh cilantro. Serve immediately.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The defining ingredient of Chilaquiles Rojos con Huevo is corn tortilla chips, which soak up the rich red salsa and create the signature soft-yet-crunchy texture. Together with eggs, these form the heart of the dish.

Q. How do I prevent the tortilla chips from becoming soggy?

To avoid soggy chilaquiles, use sturdy tortilla chips and gently coat them in the hot salsa just until softened. Make sure to reduce the heat to low once the chips are added and cook only 2–3 minutes. Serve immediately for the best texture.

Q. How many calories and protein are in each serving?

Each serving contains 355 kcal and 17g of protein. This makes Chilaquiles Rojos con Huevo a higher protein breakfast option, with a protein-to-carb ratio of about 1:2.2.

Q. Which seasoning makes the biggest impact here?

The fresh cilantro and queso fresco added at the end provide bright, herbal notes and creamy richness that lift the flavor of the chilaquiles. Salt and black pepper in the salsa are essential for depth and balance.

Best Easy Chilaquiles Rojos con Huevo Recipe

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