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Crispy tortilla chips in salsa topped with fried eggs and crema. These Mexican chilaquiles are a high calorie Sunday breakfast that's crunchy, saucy, and completely addictive.
Cut corn tortillas into triangles and heat vegetable oil in a large skillet over medium-high. Fry the tortilla chips in batches, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch. Drain on paper towels.
Blend tomatoes, white onion, serrano chili, and 1/2 tsp salt until smooth. Pour the salsa into a saucepan and simmer over medium heat for 8–10 minutes, stirring occasionally, until slightly thickened and bubbling.
Transfer fried tortilla chips to the salsa, gently stirring to coat evenly. Cook on low heat for 2–3 minutes, making sure the chips are saucy but still maintain some crunch.
Meanwhile, heat 2 tbsp vegetable oil in a non-stick pan over medium heat. Crack the eggs in and cook until the whites are set and the yolks are still runny, about 3–4 minutes. Season with salt and black pepper.
Assemble chilaquiles: Divide sauced chips among plates, top each with a fried egg, drizzle crema generously, sprinkle cotija cheese and fresh cilantro. Serve immediately for best texture and flavor.
