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Best Easy Chilaquiles con Huevo Estrellado Recipe

Name: Best Easy Chilaquiles con Huevo Estrellado Recipe
Total time: 25 min
Yield: 270 g
Ingredients: corn tortilla chips 4 cups; large eggs 4 pieces; tomatoes 2 cups; white onion 1 cup; fresh cilantro 0.5 cup; queso fresco 0.5 cup; vegetable oil 4 tbsp; garlic cloves 2 pieces; jalapeño pepper 1 piece; salt 1 tsp; black pepper 0.5 tsp

Crispy tortilla chips in salsa topped with a fried egg are the ultimate Mexican breakfast. This high protein, family-friendly dish is a fresh, satisfying morning indulgence.

Cook 25 min Difficulty NORMAL 375 kcal

#high protein #vegetarian #family breakfast #mexican brunch

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Ingredients

Main ingredients

corn tortilla chips 4 cups
large eggs 4 pieces
tomatoes 2 cups
white onion 1 cup
fresh cilantro 0.5 cup
queso fresco 0.5 cup

Seasonings/Sauce

vegetable oil 4 tbsp
garlic cloves 2 pieces
jalapeño pepper 1 piece
salt 1 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 37 g 39%

Protein 15 g 16%

Fat 18 g 45%

Serving size 270g

Cooking steps

1

Heat 2 tbsp vegetable oil over medium heat in a large skillet. Sauté white onion, garlic, and jalapeño pepper for 3 minutes until softened and fragrant.
2

Add tomatoes and cook for 4–5 minutes until they break down, stirring frequently to prevent burning.
3

Transfer cooked vegetables to a blender, add salt and black pepper, and blend until smooth. Pour sauce back into skillet and simmer on low for 4–5 minutes to thicken slightly.
4

Add tortilla chips to the sauce, gently folding to coat all chips. Let simmer for 2–3 minutes on low heat, just until the chips begin to soften but retain some crispness.
5

Meanwhile, heat remaining 2 tbsp oil in a separate nonstick pan. Fry eggs one at a time, sunny-side up, until whites are set and yolks are still runny (about 2–3 minutes per egg) for best texture.
6

Transfer saucy tortilla chips to plates. Top each serving 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 core ingredient of this dish is the corn tortilla chips, which provide the essential crisp texture and serve as the base. The eggs offer protein and richness, while the tomato-based salsa, featuring sautéed onion, garlic, and jalapeño, delivers the traditional chilaquiles flavor.

Q. How can I keep the tortilla chips from turning soggy?

To maintain the chips' crispness, fold them into the simmered salsa just before serving and simmer for only 2–3 minutes over low heat. This method prevents over-soaking and ensures a pleasing contrast of textures.

Q. What cooking tip ensures the perfect fried egg topping?

Fry each egg sunny-side up in hot oil and avoid overcooking: the whites should be set while the yolks remain runny. This way, the eggs add creamy richness to the dish when broken over the hot chilaquiles.

Q. What is the protein-to-carb ratio per serving?

Each serving contains 15g of protein and 37g of carbohydrates, with protein making up 16% and carbs 39% of the total calories. This makes it a balanced, high-protein breakfast option.

Q. Is this recipe vegetarian-friendly?

Yes, this recipe is vegetarian, as it contains no meat or seafood—only eggs, dairy, and plant-based ingredients like corn tortilla chips, tomatoes, onion, and cilantro.

Best Easy Chilaquiles con Huevo Estrellado Recipe

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