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  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegetarian
  • High in protein

Inspired by the authentic Mexican breakfast dish, this simple recipe for chilaquiles combines crispy tortilla chips with fried eggs in rich tomato sauce.

  • Serves4, Serves 4-6
  • Cook time25 minutes
  • Prep time10 minutes
Chilaquiles

Ingredients

  • 280g pkt Coles Mexico Tortilla De Maiz corn tortillas
  • Vegetable or peanut oil, to shallow fry
  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 2 tomatoes, finely chopped
  • 300g Coles Mexico Salsa Clasica Tomato Mild
  • 4 Coles Australian Free-range eggs, fried
  • 100g fetta, crumbled
  • 1 firm ripe avocado, stoned, peeled, finely chopped
  • Chopped coriander and sliced jalapeño chilli, to serve

Nutritional information

Per serve: Energy: 1385kJ/331 Cals (16%), Protein: 11g (22%), Fat: 19g (27%), Sat Fat: 5g (21%), Sodium: 520mg (26%), Carb: 25g (8%), Sugar: 5g (6%), Dietary Fibre: 4g (13%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Divide the tortillas into three stacks. Use kitchen scissors to cut each stack of tortillas into sixths to create wedge-shaped chips.

  2. Step 2

    Add enough vegetable or peanut oil to a large 20cm (base measurement) saucepan to reach a depth of 3cm. Heat over medium heat until a tortilla wedge turns light golden after 30 secs-1 min. Cook the wedges, in 5-6 batches, for 30 secs each side or until light golden. Use tongs or a slotted spoon to transfer to a chopping board lined with paper towel to drain. Season the chips with salt.

  3. Step 3

    Heat the olive oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 3 mins or until soft and light golden. Add the tomato and cook, stirring occasionally, for 2 mins or until tomato softens. Add the salsa and stir to combine. Simmer for 2 mins to heat through. Season.

  4. Step 4

    Add half the chips and toss to combine. Add the remaining chips and toss through until all the chips are coated in the sauce. Top with fried eggs, fetta and avocado. Sprinkle with coriander and chilli.

Recipe tip

COOK. STORE. SAVE.
Use it up:
Leftover tortilla chips are the perfect vessel for dips like this creamy jalapeño dip or Mexican-style layered dip, and add crunch to dishes like this prawn and tortilla chip salad.

Chilaquiles recipe

Pronounced chee-lay-key-lehs, chilaquiles is a traditional Mexican breakfast dish that is made with tortilla chips, a rich tomato sauce, and topped with a fried egg, herbs and cheese. Serving up to six people, this recipe is the perfect meat-free dish to plate up for Sunday morning breakfast with the whole family. Plus, it’s ready in just over 30 minutes and uses ingredients you may already have sitting in the kitchen like eggs, tomatoes, avocado and onion.

Chilaquiles: A Mexican breakfast

Hailing from Mexico, this hearty breakfast dish is a great way to use up any stale tortillas. An authentic chilaquiles recipe uses fried tortilla chips (like this recipe) cooked in a salsa, and can often be served with or alongside beans, salsa verde, shredded pork, guacamole or even roast veggies from last night’s dinner.

How to make the ultimate chilaquiles recipe

If you don’t have the capacity to make your own tortillas, store-bought tortillas (corn or flour) work just as well. To begin the recipe, cut your tortillas into wedge shapes and fry in oil until golden and crispy. At this stage, don’t forget to season the chips and set aside until they’re ready to be tossed in the tomato sauce.

This recipe for a simple chilaquiles sauce uses olive oil, onions, fresh tomatoes and a jar of mild salsa. Simmer in a pan before gradually adding the fried tortilla chips until each chip is coated in that luscious sauce. If you can stand the heat, opt for a spicier salsa or add some chopped or ground chillies to the dish.

To finish, add a couple of fried eggs, crumbled fetta, diced avocado, coriander and sliced jalapeños. The fried tortilla chips can get soggy quickly, so ensure you eat these as soon as they’re ready!

Now get cooking

If you can’t get enough of Central American breakfasts, try these Mexican-style egg nachos, inspired by shakshuka. For more nacho recipes, try pulled beef nachos, BBQ chicken loaded nachos, or vegetarian nachos with corn cobs.

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