Red Chilaquiles Recipe with Fried Eggs for Mexican Chilaquiles Rojos con Huevos Fritos
Our Mexican red chilaquiles recipe with fried eggs for chilaquiles rojos con huevos fritos makes a popular Mexican comfort food eaten for breakfast, brunch, lunch, dinner or supper. Invented to make use of old tortillas, it’s easy to make and versatile. If you enjoyed our green chilaquiles recipe with shredded chicken for chilaquiles verdes, you’re going to love this.
Servings: 2
Calories: 837kcal
Ingredients
- 400 g fresh tomatoes diced - or 400g /14oz tin tomatoes, chopped
- 115 g onion diced
- 2 garlic cloves finely chopped
- 20 g fresh coriander no big stems, minced
- 30 g fresh jalapeños chopped, seeds optional
- 1 tbsp fresh lime juice
- ½ tsp sea salt or to taste
- ½ tsp ground black pepper or to taste
- 1 tbsp vegetable oil
- 200 g homemade corn tortilla chips or store-bought (see notes)
- 1 avocado peeled and sliced
- 1 lime quartered
- 1 radish finely sliced
- 50 g cotija cheese or crumbly fresh white cheese or feta
- 50 g fresh coriander leaves only
- 2 eggs fried
- ¼ tsp chilli flakes (optional)
- ¼ fresh cracked black pepper (optional)
To Serve
- refried beans
- sliced fresh Serrano chillies or fresh jalapeños slices
- Mexican crema or sour cream, crème fraiche thinned with milk.
Instructions
- To make the red salsa, cook the tomatoes in a pan over low heat for around 15 minutes, stirring occasionally, to reduce to a denser consistency.
- Transfer the reduced tomatoes and other salsa ingredients – onion, garlic, coriander (cilantro), jalapeños, lime juice, and seasoning – to a blender (or pound in molcajete or mortar and pestle if you have time) until just combined. Taste and adjust seasoning to suit your palate.
- In a deep medium-sized frying pan or skillet over medium heat, add the oil and red salsa and heat up.
- To the tomato salsa, add the fried tortilla chips (tostadas) and simmer just until the they start to soften; remove from heat immediately as they’ll continue to soften and you don’t want the tortilla chips to turn to mush.
- Distribute the tortilla chips and tomato salsa between two plates.
- Arrange the avocado slices on top, squeezing a little lime juice over them, and sprinkle on the finely sliced radish, cotija or crumbly white cheese, and fresh coriander leaves.
- Fry the eggs to your liking and pop the eggs on top of the chilaquiles, sprinkle with chilli flakes and/or cracked black pepper, and serve immediately with additional dishes of crema (or sour cream), garnishes, chilli sauces, and refried beans.
Nutrition
Calories: 837kcal | Carbohydrates: 96g | Protein: 22g | Fat: 46g | Saturated Fat: 10g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 2012mg | Potassium: 1437mg | Fiber: 18g | Sugar: 10g | Vitamin A: 3232IU | Vitamin C: 31mg | Calcium: 352mg | Iron: 5mg