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Easy Crispy Breakfast Chilaquiles with Scrambled Eggs

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A quick and satisfying breakfast recipe featuring crispy tortilla chips simmered in salsa and topped with fluffy scrambled eggs. Perfect for busy mornings or lazy weekend brunches.

Ingredients

Scale
  • 4 cups (about 120 grams) sturdy tortilla chips
  • 1 cup (240 ml) medium-spicy red salsa (e.g., Herdez or La Costeña)
  • 4 large eggs (about 200 grams), beaten lightly
  • 1 small white or yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable or canola oil
  • A handful fresh cilantro, chopped
  • ½ cup (about 60 grams) crumbled queso fresco or shredded Monterey Jack cheese
  • Lime wedges for serving
  • Optional: sliced avocado, diced tomatoes, sliced jalapeños

Instructions

  1. Prepare the Ingredients (5 minutes): Finely chop the onion and mince the garlic. Crack the eggs into a bowl and beat lightly with a pinch of salt and pepper. Chop the cilantro and crumble the cheese, set aside.
  2. Crisp the Tortilla Chips (5 minutes): Heat 1 tablespoon of oil over medium heat in your skillet. Add the tortilla chips in a single layer (in batches if needed). Cook, stirring occasionally, until golden and crispy, about 3 to 4 minutes. Remove chips and drain on paper towels.
  3. Sauté Onion and Garlic (3 minutes): In the same skillet, add remaining tablespoon of oil. Cook onion and garlic until translucent and fragrant, about 2 to 3 minutes.
  4. Add Salsa and Simmer (2 minutes): Pour in salsa and stir to combine with onion and garlic. Simmer gently for 1 to 2 minutes to warm through.
  5. Toss Chips in Salsa (1 minute): Return crispy chips to skillet and stir gently to coat evenly with salsa. Avoid over-stirring to keep chips crisp.
  6. Scramble the Eggs (5 minutes): Heat a clean non-stick skillet over medium-low heat with a small pat of butter or splash of oil. Pour in beaten eggs and cook slowly, stirring gently to form soft, fluffy curds. Remove from heat just before fully set.
  7. Plate and Garnish: Serve chilaquiles topped with scrambled eggs. Sprinkle with crumbled cheese and chopped cilantro. Add a squeeze of lime and optional avocado or jalapeños.

Notes

Crisp the chips before adding salsa to avoid sogginess. Cook eggs low and slow for creamy texture. Use medium-spicy salsa for balanced flavor. Store chips and salsa separately if making ahead to keep chips crisp.

Nutrition

Keywords: chilaquiles, breakfast, scrambled eggs, crispy chips, salsa, easy recipe, Mexican breakfast, quick brunch

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