Chilaquiles Rojo With Eggs Sunny Side Up

Chilaquiles Rojos with Sunny-Side-Up Eggs is a classic Mexican breakfast dish featuring crispy tortilla chips coated in a rich, full flavored red salsa. Topped with perfectly cooked sunny-side-up eggs, the yolks add a creamy texture that complements thebold salsa. Finished with fresh cilantro, crumbled queso fresco, and slices of avocado, this dish offers a satisfying combination of crunch and warmth, perfect for a hearty morning meal.

Recipe - Frankston #713

Servings4

Cook Time40 Minutes

Calories402

Ingredients

1 (15 oz) can diced tomatoes, drained

2 cups prepared pico de gallo

1 cup water

3 cups tortilla chips

4 eggs

3/4 cup cheddar cheese, grated

1/4 cup fresh cilantro, chopped

1/2 cup sour cream, for serving

1 avocado, sliced (for serving)

fresh chile peppers, for serving

Directions

In a blender, combine diced tomatoes, pico de gallo and water. Blend until creamy. Place chips in 10-inch cast-iron skillet. Cover with blended tomato sauce. Bring to a boil; turn heat to low. Crack 1 egg at a time into skillet, taking care to keep yolks intact. Distribute eggs evenly around pan with some space in between.
Cover skillet; cook over low heat for about 12 minutes. Sprinkle cheese and cilantro over the top. Cover again. Cook for 3 more minutes, or until cheese has melted. Serve with sour cream, avocado slices and fresh chile peppers.

Nutritional Information

Calories: 402, Fat: 31 g (12 g Saturated Fat), Cholesterol: 199 mg, Sodium: 321 mg, Carbohydrates: 18 g, Fiber: 4 g, Protein: 14 g.

0 minutes

Prep Time

40 minutes

Cook Time

Servings

402

Calories

Shop Ingredients

Makes 4 servings

1 (15 oz) can diced tomatoes, drained

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2 cups prepared pico de gallo

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1 cup water

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3 cups tortilla chips

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4 eggs

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3/4 cup cheddar cheese, grated

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1/4 cup fresh cilantro, chopped

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1/2 cup sour cream, for serving

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1 avocado, sliced (for serving)

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fresh chile peppers, for serving

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Nutritional Information

Calories: 402, Fat: 31 g (12 g Saturated Fat), Cholesterol: 199 mg, Sodium: 321 mg, Carbohydrates: 18 g, Fiber: 4 g, Protein: 14 g.

Directions

In a blender, combine diced tomatoes, pico de gallo and water. Blend until creamy. Place chips in 10-inch cast-iron skillet. Cover with blended tomato sauce. Bring to a boil; turn heat to low. Crack 1 egg at a time into skillet, taking care to keep yolks intact. Distribute eggs evenly around pan with some space in between.
Cover skillet; cook over low heat for about 12 minutes. Sprinkle cheese and cilantro over the top. Cover again. Cook for 3 more minutes, or until cheese has melted. Serve with sour cream, avocado slices and fresh chile peppers.