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EasyBreakfastvegetarianCC0 1.0 Universal
Mexican Chilaquiles Rojos with Crispy Tortillas and Fried Eggs
Iconic Mexican brunch specialty: crisp fried corn tortilla chips tossed in simmering spicy tomato and dried chili red salsa, topped with sunny-side-up fried eggs, crumbled queso fresco, and crema.
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
servings
4
- Corn tortillas cut into triangles8 pc
- Ripe red tomatoes chopped400 g
- Garlic cloves3 clove
- White onion finely diced100 g
- Vegetable oil for crisping45 ml
- Fresh farm eggs4 pc
- Crumbled queso fresco or mild feta80 g
- Mexican crema or sour cream60 g
- Fresh cilantro sprigs15 g
- Fine salt4 g
Preparation Steps
1
Fry tortilla triangles in 30 ml hot vegetable oil until golden and crisp (or bake until crunchy). Drain on paper towels.
2
Blend tomatoes with half of the onion, garlic, and a pinch of salt until smooth. Simmer puree in a skillet for 5 minutes until thickened slightly.
3
Fry eggs sunny-side up in a separate skillet with remaining oil. Toss crispy tortilla chips into the simmering red salsa for 1 minute until coated but still slightly crunchy. Divide onto plates, crown each with a fried egg, and top with cheese, crema, diced onion, and cilantro.
Cooking Journal
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Nutrition Facts
per servingCalories
410
Protein
16g
Carbohydrates
36g
Fat
23g
Allergens
EggsMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
