Stupid-Easy Recipe for Red Chilaquiles with Fried Eggs (#1 Top-Rated)


Spicy and smoky guajillo chilies make this breakfast feast a family favorite.

Satisfy your sweet tooth with this easy-to-make recipe for Red Chilaquiles with Fried Eggs.

1. Info for Red Chilaquiles with Fried Eggs

  • Cook Time: 40 min
  • Total Time: 40 min
  • Servings: 4
  • Calories: 467.01 kcal

2. Ingredients for Red Chilaquiles with Fried Eggs

  • 10 dried guajillo chilies (buy at Latino markets and online)
  • 1/3 cup coarsely chopped onion
  • 1 large garlic clove
  • 15 oz. crushed tomatoes (canned)
  • 1 tsp. salt
  • 1 Tbsp. extra-virgin olive oil (for chiles)
  • 8 oz. tortilla chips
  • 1/2 cup shredded mozzarella cheese
  • 1 Tbsp. extra-virgin olive oil (for eggs)
  • 4 large eggs
  • 1 radish (sliced, for serving)
  • 2 Tbsp. red onion (finely sliced, for serving)
  • 1 Tbsp. cotija cheese (crumbled, for serving)
  • Cilantro leaves (for serving)
  • 1/4 tsp. black pepper

3. Directions:

3.1 Prep

Snip off chili stems, then cut lengthwise and shake out seeds. Put 4 cups water and chilies in a medium saucepan and bring to a boil over medium heat. Boil until the chilies are pliable, about 3 minutes.

While chilies are softening, coarsely chop the onion and garlic and put in a blender. Use tongs to transfer the boiled chilies to blender, reserving 1/2 cup cooking liquid. Add the tomatoes, salt, and the reserved cooking water, and blend until smooth.

3.2 Stove

Heat the oil in a large frying pan or Dutch oven over medium heat. Add guajillo mixture, cover, and cook 10 minutes, stirring occasionally.

Fold in the tortilla chips a handful at a time, stirring gently until all chips are evenly covered with sauce. Reduce heat to low, top chips with cheese, and cover pan of chilaquiles.

Heat the oil in a second large frying pan over medium heat. Fry eggs until done the way you like, about 4 minutes for cooked whites and runny yolks.

3.3 Serve

Using a wide spatula, set fried eggs over chilaquiles. Remove pan of chilaquiles from heat. Slice the radish, finely slice the red onion, and crumble the cotija cheese; then scatter over chilaquiles. Add the cilantro and season with black pepper. Serve immediately.


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