> Recipes > Egg

Chilaquiles rojos con huevos

Chilaquiles rojos con huevos

PT45M

Share recipe

hide story show story

Chilaquiles is a dish originally from Michoacan and is made using stale tortillas which are soaked in sauce and topped with chicken, eggs or beans. There are a few variations of the dish, such as red, green or even ‘divorced’ (red and green). The recipe below is my go-to version of chilaquiles, perfect for Sunday brunch.

Ingredients

save recipe
recipe saved
save recipe
recipe saved

Method

save recipe
recipe saved
1
Preheat an oven to 200°C/gas mark 6. Place the tomatoes and garlic cloves (still in their skins) on a tray and bake for 30 minutes until blackened and blistered
2
Meanwhile, place the chillies in a bowl and pour hot water over them. Leave for 20 minutes until pliable, then drain (reserving the liquid) and transfer to a blender
3
Peel the blackened garlic cloves and place in the blender along with the tomatoes. Add the salt, epazote (if using) and cider vinegar and blitz until a smooth sauce. Add the reserved chilli water until you’re happy with the consistency
4
Pour the rapeseed oil into a deep pan and heat to 180°C. Slice the tortillas into triangles, then fry for 3–5 minutes or until crispy. Drain on kitchen paper and season with salt
5
Drain any excess oil in the pan (leaving a few tablespoons) and fry the eggs sunny-side up for a few minutes until cooked to your liking
6
To serve, gently reheat the sauce in a large pan and, once hot, add the tortilla chips, ensuring they are fully coated in the sauce. Pour the sauce-covered chips onto a large plate or bowl and top with the 2 eggs. Finish with the feta, onion, radish and coriander, then serve with lime wedges
Share recipe

Get in touch

Chilaquiles rojos con huevos

 
 

Please enter text

The message must have at least characters

The message must be less than characters

Unfortunately, a problem occured and we are not able to send your comment. Please try again later.

Technical details: