Easy Chilaquiles with Eggs Recipe

This breakfast skillet is meant to be served family style. Serve with sour cream or plain Greek yogurt with plenty of sliced avocado and cilantro with a squeeze of lime for extra morning zing. If making the homemade Ancho-Enchilada sauce, store the remaining sauce in the refrigerator for up to 1 week.


For the Chilaquiles

  • 2 tablespoons canola oil
  • 3-4 large eggs
  • 1½ cups ancho-enchilada sauce (recipe below) or your favorite canned enchilada sauce
  • 4 cups tortilla chips
  • ¼ cup diced red onion
  • 2 tablespoons chopped fresh cilantro
  • 2-3 radishes, thinly sliced
  • Crumbled queso fresco cheese
  • 1 avocado, diced or sliced
  • 1 lime, cut into wedges

For the Ancho-Enchilada Sauce

  • 2 cups hot water
  • 4 dried Ancho chiles, stemmed and deseeded
  • ¾ roughly chopped sweet onion
  • 1 15-ounce can fire-roasted tomatoes
  • 4 cloves garlic, smashed
  • 1 tablespoon honey
  • 2½ teaspoons kosher salt


To Make the Ancho Enchilada Sauce

  1. In a high-powered blender, add the hot water and submerge the chiles in the water.
  2. Let sit for 10 minutes to soften.
  3. Add the remaining sauce ingredients and blend on high until smooth.
  4. This makes 4 cups and can be made in advance and stored covered in the fridge.

To Make the Chilaquiles

  1. Heat a non-stick skillet over medium-low heat with the canola oil.
  2. Crack the eggs into the skillet and pull the whites into the eggs as you do.
  3. Get full recipe==>>foodiecrush.com