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chilaquiles scrambled eggs

Chilaquiles Scrambled Eggs

Rebekkah Rumora
Rich, slightly spicy, and loaded with flavor, chilaquiles scrambled eggs are a delicious and incredibly satisfying morning meal that is a genuine crowd-pleaser. A traditional Mexican breakfast consisting of tortilla chips smothered in a dried chili and tomato-based sauce and layered with eggs, chilaquiles scrambled eggs are deceptively simple to make and best served immediately after they’re done cooking.
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Prep Time 30 minutes
Cook Time 25 minutes
Course Breakfast
Servings 4
Calories 430 kcal

Ingredients
  

For the Chilaquiles:

  • 2 cups sturdy tortilla chips
  • 4 eggs (scrambled)
  • 3 dried guajillo chilis (deseeded, stems removed)
  • 2 dried ancho chilis (deseeded, stems removed)
  • ½ yellow onion (peeled)
  • 4 cloves garlic (peeled)
  • 3 roma tomatoes
  • 1 ½ tsp oregano
  • 1 ½ tsp chili flakes (optional)
  • 2 cups chicken broth or water
  • Salt and pepper to taste
  • 1 tbsp butter (for scrambling the eggs)
  • 1 tbsp neutral oil
  • For the Toppings (all are optional):

For the Toppings:

  • 1 avocado
  • ¼ cup sour cream
  • ¼ cup queso fresco (feta or cotija cheese)
  • ½ cup cilantro (roughly chopped)

Instructions
 

  • Place the destemmed and deseeded ancho and guajillo chiles, tomatoes, onion, garlic, oregano, chili flakes, and a generous pinch of salt in a medium pot, then pour in the chicken broth.
  • Place the pot over medium-high heat and bring to a gentle boil, then reduce the heat to medium and simmer for 15 minutes, or until the tomatoes and peppers are soft.
  • Remove the skins from the tomatoes and discard.
  • Transfer the softened peppers, tomatoes, onion, and garlic to the bowl of a blender and add 1 cup of the cooking liquid; set the remaining cooking liquid aside.
  • Blend on high for 1-2 minutes or until the sauce is smooth and homogenous; if the sauce is too thick, add more of the cooking liquid, 1-2 tablespoons at a time, as needed.
  • Heat 1 tablespoon of oil in a skillet set over medium heat.
  • Once the oil is hot, carefully pour in the sauce (it may sputter a bit), and stir a few times to distribute the oil, then reduce the heat to medium-low and let simmer for 6-8 minutes or until the sauce starts to thicken; stir frequently to prevent sticking.
  • While the sauce is reducing, scramble the eggs to your preferred doneness.
  • Taste the sauce and adjust for salt and pepper if needed, then add the tortilla chips to the sauce and gently fold them in until all of the chips are coated; cut the heat.
  • Layer the chilaquiles with the scrambled eggs, then garnish with whichever toppings you’re using.
  • Serve immediately and enjoy!

Notes

This recipe calls for ready-made tortilla chips, but make sure you buy the thickest, most robust tortilla chips you can find, so they don’t get soggy in the sauce. If you prefer making your own tortilla chips, make sure to use high-quality corn tortillas, so they have enough structure.
If you’d like to get ahead, the sauce can be made the day before and stored in the fridge. Chilaquiles scrambled eggs are best served immediately after they’re done cooking.

Nutrition

Calories: 430kcalCarbohydrates: 28.6gProtein: 14.9gFat: 30.3gCholesterol: 193mgSugar: 9.8g
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