Chilaquiles With Fried Eggs

chilaquiles-fried-eggs
Photo by Marcus Nilsson
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 560 calories
    • Fat 27 g (7 g saturated fat)
    • Cholesterol 200 mg
    • Sodium 680 mg
    • Protein 18 g
    • Carbohydrate 64 g
    • Sugar 6 g
    • Fiber 9 g
    • Iron 4 mg
    • Calcium 237 mg

Bring the Tomato-Chili Sauce to a simmer over medium heat in a large pot.

Heat the oil in a large nonstick skillet over medium heat. Crack the eggs into the pan and cook, covered, to the desired doneness, 2 to 4 minutes for slightly runny sunny-side-up eggs.

Meanwhile, add the tortilla chips to the sauce and stir to coat. Top with the eggs, cheese, jalapeños, cilantro, and cayenne.

Ingredients

  1. Check Tomato-Chili Sauce (recipe link, below)
  2. Check 1 tablespoon canola oil
  3. Check 4 large eggs
  4. Check 1 10-ounce bag yellow tortilla chips
  5. Check ½ cup crumbled ricotta salata or Cheddar
  6. Check 2 tablespoons sliced pickled jalapeños
  7. Check Fresh cilantro and cayenne pepper, for serving

Directions

  1. Bring the Tomato-Chili Sauce to a simmer over medium heat in a large pot.
  2. Heat the oil in a large nonstick skillet over medium heat. Crack the eggs into the pan and cook, covered, to the desired doneness, 2 to 4 minutes for slightly runny sunny-side-up eggs.
  3. Meanwhile, add the tortilla chips to the sauce and stir to coat. Top with the eggs, cheese, jalapeños, cilantro, and cayenne.