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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


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



  • 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


  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. 


This recipe is vegetarian and gluten-free.

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

  • Category: Breakfast
  • Cuisine: Mexican


  • 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,