Description
A quick, zero-waste breakfast recipe that transforms stale tortillas into a comforting meal with tangy salsa, melted cheese, and runny fried eggs.
Ingredients
Scale
- 6–8 corn tortillas, cut into wedges
- 2 cups salsa (verde or roja)
- 2 tablespoons vegetable or canola oil
- 1 large avocado, sliced
- 4 large eggs
- 1/2 cup cotija cheese, crumbled
- 1/2 medium white onion, finely diced
- 1/4 cup sour cream or crema
- 1/2 cup cilantro, chopped
- 1–2 limes, cut into wedges
- Salt and pepper to taste
Instructions
- Cut tortillas into wedges, dice onion, slice avocado, crumble cheese, and chop cilantro.
- Heat oil in a large skillet over medium-high heat. Fry tortilla wedges in batches for 1-2 minutes per side until golden and crispy. Remove to a paper towel-lined plate.
- In the same skillet, pour in salsa and simmer for 2-3 minutes until slightly thickened.
- Add fried tortilla chips to the salsa and toss gently to coat. Let sit for 1-2 minutes to absorb the salsa.
- In a separate small skillet, fry eggs sunny-side up or over-easy until whites are set but yolks are runny.
- Spread chilaquiles on a plate. Top with cheese, onion, avocado, sour cream, and the fried egg.
- Sprinkle with cilantro and serve immediately with lime wedges.
Notes
Use slightly stale tortillas for better texture. Fry tortillas first to prevent sogginess. Serve immediately for best results. Leftovers can be stored in the fridge for up to 3 days and reheated gently in a skillet with a splash of water.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate with tortill
- Calories: 380
- Sugar: 4
- Sodium: 450
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 5
- Protein: 12
Keywords: chilaquiles, mexican breakfast, fried eggs, stale tortillas, easy recipe, weekend brunch, zero waste