질문하기
Half red sauce, half green sauce chilaquiles served side by side on the same plate. This playful family breakfast offers the best of both salsas with crispy tortilla chips and fresh toppings.
Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Working in two batches, add the tortilla chips and toast, stirring, for 1–2 minutes until lightly crisped and golden. Remove and set aside.
Reduce heat to medium. Add red salsa to one half of the skillet and green salsa to the other. Simmer both salsas for 3 minutes to intensify flavors, stirring each side occasionally.
Divide the toasted tortilla chips evenly and add half into each side of the skillet, gently folding them into the red and green salsas. Cook for 3–4 minutes until the chips are lightly softened but retain crunch on the edges.
Meanwhile, heat remaining oil in a separate pan. Crack eggs into the oil and fry sunny-side-up over medium heat for 2–3 minutes, seasoning with salt and pepper. Yolks should remain runny.
To serve, use a large spatula to plate the red chilaquiles on one half and the green chilaquiles on the other half of each plate. Top with shredded chicken, a fried egg, avocado slices, crumbled queso fresco, red onion, and cilantro. Serve immediately while hot.
