By Isabel Laessig @ sundaysuppermovement.com
Ready in 30 minutes in one pan, my Chilaquiles recipe is a quick and easy breakfast or brunch made with crispy tortillas, salsa, fried eggs, and an avocado crema worth obsessing over.
Ingredients
Chilaquiles
- 6 corn tortillas soft
- ⅓ cup Canola oil
- 4 eggs
- 1 cup tomato salsa (red) or tomatillo salsa (green), plus extra for serving
- ½ cup cheddar cheese shredded
Avocado Crema
- 2 large avocados ripe
- 1 cup Greek yogurt or sour cream
- ½ tsp. garlic powder
- 3 Tbsp. lime juice from 1 large lime or 2 small limes
- ½ tsp. maldon sea salt or kosher salt
- ⅛ tsp. black pepper
Optional Toppings
- avocado slices
- avocado crema
- cilantro chopped
- green onions thinly sliced
- cotija cheese
- queso fresco
Instructions
- Cut 6 corn tortillas into triangles.
- 6 corn tortillas
- In a large non-stick skillet over medium heat, add ⅓ cup Canola oil. Once hot, fry tortilla triangles in batches until golden, then dry on paper towels.
- ⅓ cup Canola oil
- Add 4 eggs and fry until the whites are opaque but the yolks are still runny (sunny side up). Remove and set aside for later.
- 4 eggs
- Add 1 cup tomato salsa (red) to the pan and stir, cooking until thickened.
- 1 cup tomato salsa (red)
- Add tortilla chips back to the pan and stir to mix with the salsa.
- Top with ½ cup cheddar cheese, cotija cheese , avocado slices, and avocado crema.
- ½ cup cheddar cheese,avocado slices,cotija cheese,avocado crema
- Finally, top with fried eggs, serve, and enjoy!
Avocado Crema
- Place the 2 large avocados, 1 cup Greek yogurt, ½ tsp. garlic powder and 3 Tbsp. lime juice in a blender or food processor and blend until smooth with no lumps. Season with ½ tsp. maldon sea salt and ⅛ tsp. black pepper to taste.
- 2 large avocados,1 cup Greek yogurt,½ tsp. garlic powder,3 Tbsp. lime juice,½ tsp. maldon sea salt,⅛ tsp. black pepper
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