Inspired by the authentic Mexican breakfast dish, this simple recipe for chilaquiles combines crispy tortilla chips with fried eggs in rich tomato sauce.
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Divide the tortillas into three stacks. Use kitchen scissors to cut each stack of tortillas into sixths to create wedge-shaped chips.
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.
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.
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.
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.
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.
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!
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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