Print

Comforting Chilaquiles Rojos Recipe with Fried Eggs and Creamy Avocado Perfect for Breakfast

chilaquiles rojos recipe - featured image
Print Recipe

A quick and easy breakfast recipe featuring tortilla chips simmered in a smoky red sauce, topped with fried eggs and creamy avocado for a comforting and flavorful meal.

Ingredients

Scale
  • 6 cups tortilla chips (about 200g), thick and sturdy
  • 4 medium Roma tomatoes, roughly chopped
  • 2 guajillo dried chiles, stemmed and seeded (substitute ancho chiles for milder flavor)
  • ½ medium white onion, roughly chopped
  • 2 garlic cloves, peeled
  • 2 tablespoons vegetable oil (or avocado oil)
  • 1 cup chicken broth (240 ml), preferably low sodium
  • Salt and pepper to taste
  • 4 large eggs, fried sunny-side up or to preference
  • 1 ripe avocado, sliced or diced
  • ¼ cup crema or sour cream (60 ml), optional
  • A handful fresh cilantro, roughly chopped
  • ½ cup crumbled queso fresco (60g), optional

Instructions

  1. Remove stems and seeds from guajillo chiles. Toast lightly in a dry skillet over medium heat for 1-2 minutes until fragrant, then soak in hot water for 10 minutes until softened.
  2. In a blender, combine soaked chiles (drained, reserving soaking water), chopped tomatoes, onion, garlic, and ¼ cup (60 ml) of chile soaking water. Blend until smooth, adding more soaking water or broth if too thick.
  3. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Pour in blended sauce and simmer gently for 8-10 minutes, stirring occasionally. Add chicken broth and season with salt and pepper. Sauce should thicken and deepen in color.
  4. Add tortilla chips to the sauce and gently toss to coat. Simmer for 2-3 minutes to soften chips without making them mushy.
  5. While chips soften, heat a small non-stick pan over medium heat with a little oil. Fry eggs sunny-side up or to preferred doneness with runny yolks.
  6. Divide sauced chilaquiles onto plates. Top each serving with a fried egg, avocado slices, a drizzle of crema, crumbled queso fresco, and fresh cilantro. Add extra black pepper or hot sauce if desired.

Notes

Toast dried chiles before blending to enhance smoky flavor. Add chips last and toss gently to avoid sogginess. Use medium heat for frying eggs to keep yolks runny and whites tender. Serve immediately for best texture. Leftovers can be reheated with a splash of broth.

Nutrition

Keywords: chilaquiles, breakfast, Mexican, fried eggs, avocado, red sauce, quick recipe, easy brunch

Find it online: https://bitematrix.com/comforting-chilaquiles-rojos-recipe-with-fried-eggs-and-creamy-avocado-perfect-for-breakfast/