Chilaquiles con Huevo

Chilaquiles con Huevo is a vibrant and hearty Mexican brunch dish featuring crispy tortilla chips tossed in a rich red sauce, topped with perfectly cooked eggs and fresh garnishes. This comforting meal is a delightful way to start your day with bold flavors and textures.

Ingredients

• Corn tortillas - 4
• Vegetable oil - 60 ml
• Tomato sauce - 240 ml
• Red chili powder - 1 tsp
• Cumin - 1/2 tsp
• Salt - 1/2 tsp
• Black pepper - 1/4 tsp
• Eggs - 4
• Avocado - 1/2, sliced
• Fresh cilantro - 2 tbsp, chopped
• Feta cheese - 30 g, crumbled
• Sour cream - 60 g

Steps

1. Cut the corn tortillas into triangles and heat the vegetable oil in a large skillet over medium heat.
2. Fry the tortilla triangles in batches until golden and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
3. In the same skillet, reduce heat to low and add the tomato sauce, red chili powder, cumin, salt, and black pepper. Stir to combine and let simmer for 5 minutes.
4. Add the crispy tortilla chips to the sauce, gently tossing to coat. Cook for an additional 2-3 minutes until the chips are heated through.
5. While the chips are heating, cook the eggs in a separate non-stick skillet to your liking (sunny-side up or scrambled).
6. To serve, divide the chilaquiles onto two plates, top each with two eggs, slices of avocado, crumbled feta cheese, a dollop of sour cream, and a sprinkle of fresh cilantro.

Nutrition

• Calories: 480
• Protein: 20 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 370 mg
• Total Fat: 30 g
• Saturated Fat: 8 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• Provides a good source of protein from eggs.
• Rich in healthy fats from avocado.

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