Chilaquiles Rojos (Mexican Tortilla Chips in Red Chili Tomato Sauce)
Chilaquiles rojos tosses crispy tortilla chips in a simmered tomato-chili sauce, then tops them with fried eggs, shredded cheddar cheese, and fresh cilantro for a Mexican breakfast staple. Onion and jalapeno are sauteed first to build an aromatic base, then tomato sauce is added and reduced until thick enough for the chips to absorb quickly. The chips must go in at the very end and be tossed briefly so some pieces stay crunchy while others soften - the contrast between crisp and sauced is central to the dish. Breaking the fried egg yolk into the sauce adds a rich, creamy element, and the melting cheddar brings a salty depth on top. Adjusting the jalapeno amount controls the heat level, and cilantro finishes the plate with a bright, herbal freshness.
Adjust Servings
Instructions
- 1
Heat oil and saute onion and jalapeno until fragrant.
- 2
Add tomato sauce and simmer 3-4 minutes until slightly thick.
- 3
Toss in tortilla chips quickly, keeping some crunch.
- 4
Fry eggs in a separate pan.
- 5
Plate the chips, add cheese and cilantro, then top with eggs.
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Nutrition (per serving)
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