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Easy Chilaquiles with Egg (Breakfast Nachos!)

Saucy, pan-cooked tortilla chips are loaded with toppings. These vegetarian chilaquiles with egg takes only 15 minutes & is kid-friendly. Your new favorite!

Easy Chilaquiles with Eggs in a ceramic bowl, with a fried egg on top, and a fork resting in the bowl.

Traditional Mexican Breakfast

The dish name “chilaquiles” is originally a Nahuatl (Aztec) word from central Mexico. So while you may find chilaquiles at a hipster brunch restaurant, abuelitas have been making them for centuries.

Leftover homemade tortillas from the night before get a second chance at being delicious.

Fork with a bite of chilaquiles and avocado

The tortillas are cut & fried and cooked in salsa. In some Mexican states, the tortillas remain crispy. In others, they’re cooked down until almost polenta-like. We’re using corn tortilla chips for ease.

Mixed-diet families: Here’s a tip for preparing this dish for both veg & meat eaters in one family!

Sometimes shredded meats are added. If you have a family with some veg & some meat eaters, chilaquiles are an easy way to use leftover shredded pork or chicken.

So nachos for breakfast? We are ALL IN!

Video: I Made Chilaquiles on Facebook Live!

Let’s Make Chilaquiles with Egg!

Ingredients for chilaquiles: tortilla chips in a cast iron skillet, eggs, jalapeno, tomato sauces and other ingredients

Simply simmer salsa, enchilada sauce & spices until it reduces slightly. Toss the chips in the mixture. Cook some eggs in a separate pan. The chips will be slightly softened when done. Serve up plates of chips, topping options, and a fried egg on top.

Simmer salsa, enchilada sauce and chile powders until slightly thickened.

Bubbling salsa and enchilada sauce in a skillet

Cook eggs in a separate pan… fried, sunnyside up, over easy, scrambled… whatever your family likes. My daughter likes “popper eggs” with a runny yolk she can POP!

Fried egg steaming on top of chilaquiles

As with all Mexican dishes, your topping options are endless and build the layers of flavor! Creamy avocado chunks, herby cilantro, tart lime wedges, spicy jalapeno slices, cool queso fresco cheese… or whatever tickles your fancy.

Leave a comment & star rating below, letting me know how this delicious dish turned out for you! Tag Sweet VegTable on Facebook or Instagram to show me a photo of your delicious version, too!

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Easy Chilaquiles with Eggs in a ceramic bowl, with a fried egg on top, and a fork resting in the bowl.

Chilaquiles with Egg (Quick Breakfast Nachos!)

  • Author: Katie Allen
  • Cook Time: 15
  • Total Time: 15
  • Yield: 4 1x
  • Category: Breakfast
  • Cuisine: Mexican

Description

Saucy, pan-cooked tortilla chips are loaded with toppings. These vegetarian chilaquiles with egg takes only 15 minutes & is kid-friendly. Your new favorite!


Scale

Ingredients

  • 18 oz corn tortilla chips
  • 1 cup salsa
  • 1 cup enchilada sauce, mild
  • 1/2 tsp chipotle powder
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • 4 eggs
  • optional toppings: jalapeno slices, cilantro, crumbled queso fresco, lime wedges

Instructions

  1. In your largest skillet over medium heat, simmer salsa, enchilada sauce & spices until the mixture reduces and thickens slightly (3-5 minutes).
  2. Toss the chips in the mixture. Toss gently to coat. Continue to cook.
  3. Meanwhile, in a separate skillet, cook eggs in the style you prefer.
  4. When chips are slightly softened, about 5 minutes later, remove from heat.
  5. Serve the sauce-covered tortillas on a plate or bowl, top with egg and other optional toppings. 


Notes

This recipe is vegetarian and gluten-free.

Substitutions for vegan: Omit egg, substitute beans. Omit queso fresco, substitute for vegan cheeze.


Nutrition

  • Calories: 385
  • Sugar: 3.6
  • Sodium: 517mg
  • Fat: 8.5g
  • Saturated Fat: 2.1g
  • Carbohydrates: 67.9g
  • Fiber: 11.8g
  • Protein: 14.9g
  • Cholesterol: 164mg

Keywords: vegetarian chilaquiles, chilaquiles with egg,

I'm a tacotarian, a mom and pun-maker. Feeding people is my love language, and I'm passionate about helping people feel confident in being their own kind of vegan/vegetarian. I'm commonly found in the school pick-up lane, bulk buying tortilla chips and in front of the fireplace.

7 Responses

    1. Thanks, Anita! You’re in for a real treat… they’re SO easy, and a fun break from the usual breakfast routine! Thanks for the kind words. 🙂

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