Breakfast
Chilaquiles
Freshly fried corn tortilla pieces simmer briefly in salsa, then get a fried egg, crumbled cheese and sliced jalapeño. Add cooked vegetables for a hearty breakfast skillet.
- Prep time
- 10 minutes
- Cook time
- 20 minutes
- Serves
- 1 hearty serving
Estimated total time: 30 minutes.
Let’s make it.
Fry the tortilla pieces.
Cut or tear the tortillas into bite-sized pieces. Heat a shallow layer of oil, about ⅛–¼ inch deep, in a heavy skillet over medium heat to about 350°F. Fry the tortilla pieces in uncrowded batches for about 2–3 minutes, turning as needed, until crisp and golden. Drain on paper towels and season lightly with salt. Set the frying pan aside to cool.
Heat the salsa.
Pour the salsa into a clean skillet and bring to a gentle simmer over medium heat. If it is very thick, stir in a tablespoon or two of water. If using cooked vegetables, add them now and heat through; refrigerated leftovers should reach 165°F before serving.
Fry the egg.
In a small skillet, heat the teaspoon of oil over medium-low heat. Add the egg and cook until the white is set, about 2–3 minutes. Turn gently and continue cooking until the yolk is firm, about 1–2 minutes more.
Simmer briefly and finish.
While the egg finishes, fold the crisp tortilla pieces into the hot salsa. Simmer gently for about 2–4 minutes, until coated and slightly softened but still holding their shape. Top with the fried egg, crumbled cheese and jalapeño slices to taste. Serve immediately.
From the kitchen
- Use a salsa you enjoy; it provides most of the seasoning. Taste before adding extra salt.
- For more texture, serve soon after the tortilla pieces absorb the sauce. A longer simmer makes them softer.
- Our 4-inch Street Taco tortillas or 6-inch Original or Turmeric corn tortillas all work when cut into similar-sized pieces.
The basics
Get to know your tortillas.
Explore three heating methods, freezing and thawing advice, and tips for cooking with corn tortillas.
Cooking with tortillas