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Crispy Authentic Mexican Chilaquiles with Sunny-Side Egg

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A quick and easy recipe featuring crispy fried corn tortillas tossed in vibrant homemade salsa roja, topped with perfectly cooked sunny-side eggs. This traditional Mexican breakfast is packed with bold flavors and comforting textures.

Ingredients

Scale
  • 8–10 corn tortillas, cut into triangles
  • 1 cup vegetable oil or canola oil for frying
  • 4 large ripe tomatoes, roasted or boiled
  • 1 small white onion, chopped
  • 2 cloves garlic, peeled
  • 2–3 dried guajillo chilies, soaked and seeded
  • 1/2 tsp cumin
  • Salt to taste
  • 4 large eggs, room temperature
  • 1/2 cup crumbled queso fresco or feta
  • Fresh cilantro leaves, chopped
  • 1/4 cup finely diced white onion
  • 1 avocado, sliced (optional)
  • Crema or sour cream for drizzling

Instructions

  1. Cut 8-10 corn tortillas into 2-inch wide triangles and set aside.
  2. Boil or roast the tomatoes until skins blister and soften, about 10 minutes. Soak 2-3 dried guajillo chilies in hot water for 10 minutes to soften.
  3. Drain chilies and add to blender with tomatoes, chopped onion, garlic, cumin, and salt. Blend until smooth, adding water if too thick. Adjust seasoning as needed.
  4. Heat 1 cup vegetable oil in a large skillet over medium-high heat until it reaches about 350°F (175°C).
  5. Fry tortilla triangles in batches until golden and crispy, about 2-3 minutes per batch. Remove with slotted spoon and drain on paper towels. Avoid overcrowding.
  6. Pour blended salsa into a clean skillet and simmer over medium heat for 5 minutes until slightly thickened, stirring occasionally.
  7. Toss fried tortilla chips gently in warm salsa to coat, keeping some crunch.
  8. In another pan, heat a small amount of oil over medium heat. Crack 4 eggs gently and cook sunny-side up until whites are set but yolks remain runny, about 2-3 minutes. Cover pan if needed.
  9. Divide salsa-coated chips onto plates. Top each serving with a sunny-side egg, then sprinkle with crumbled queso fresco, diced onion, and chopped cilantro. Add avocado slices and drizzle crema if desired.
  10. Serve immediately for best texture and flavor.

Notes

Keep frying oil between 340°F and 350°F to avoid soggy or burnt chips. Roast tomatoes for deeper flavor. Toss chips lightly in salsa to maintain crunch. Cook eggs last to keep yolks runny. Fry extra chips to add on top last minute for crunch.

Nutrition

Keywords: chilaquiles, Mexican breakfast, crispy tortillas, sunny-side egg, salsa roja, brunch recipe, authentic Mexican, easy breakfast

Find it online: https://flurpchef.com/crispy-authentic-mexican-chilaquiles-with-sunny-side-egg-easy-recipe/