Chilaquiles are a chip-lovers dream breakfast: fried tortillas soaked in salsa, topped with taco-like fixings and a fried egg (it is breakfast, after all). This version of the Mexican dish comes from Emily Elyse Miller's Breakfast: The Cookbook, which is filled with any and every way to start your morning. To streamline the process, go the storebought chip route and simply warm about 20 unsalted thick-cut tortilla chips in step 2 with the salsa. And if you can't find crema, the author suggests combining 2 tablespoons each of sour cream and heavy cream with ½ teaspoon of lime juice and a pinch of salt.
Recipe adapted from Breakfast: The Cookbook by Emily Elyse Miller.
Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
4 tablespoons vegetable oil
8 corn tortillas, quartered
1 cup salsa verde or salsa roja
Salt and freshly ground pepper
4 tablespoons crema
2 tablespoons crumbled Cotija cheese
¼ small onion, diced
½ avocado, sliced (optional)
Cilantro (coriander) leaves, for garnish
1. In a large frying pan, heat 2 tablespoons of the oil over medium-high heat. Working in two batches, add the tortilla quarters and fry until the chips are golden brown on both sides, about 1 minute per side. Transfer the chips to paper towels to drain.
2. In a saucepan over medium heat, add 1 tablespoon of the oil. Add the salsa and cook to warm through. Add the chips and stir to coat with the salsa.
3. Meanwhile, in a small frying pan, heat the remaining 1 tablespoon oil. Crack in the eggs and season with salt and pepper. Cook for 1 minute and reduce the heat to low. Cook until the white is set and the edges are golden and crispy, about 2 minutes more. In the last 30 seconds of cooking, use a spoon to baste the egg white with the hot oil, helping to finish cooking the white. Transfer the fried eggs to a plate using a spatula.
4. To serve, spoon the chips and salsa on 2 plates. Top each with a fried egg, crema, Cotija, onion, avocado (if using), and cilantro.
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