Chilaquiles Rojos (Mexican Tortilla Chips in Red Chili Tomato Sauce)
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Fried tortilla chips get only about 30 seconds of tossing in the tomato-chili sauce before plating, just enough to leave them half soft and half crisp.
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The sauce is reduced until thick first so the chips absorb it quickly instead of sitting in liquid. A fried egg tops this Mexican breakfast, its runny yolk breaking into the sauce to make it richer, while cheddar and cilantro add salt and freshness. The heat level depends on the amount of jalapeno.
Ingredients
Instructions
- 1
Finely chop 60 g onion, then slice the jalapeno according to the heat level you want.
Have the 60 g cheddar and 1 tablespoon cilantro ready before cooking, because the chips need to be served quickly once sauced.
- 2
Heat 1 tablespoon oil in a pan over medium heat.
Add the onion and jalapeno, then saute for 2-3 minutes until the onion turns slightly translucent and the sharp raw smell softens without browning too much.
- 3
Pour in 180 ml tomato sauce and lower the heat to medium-low.
Simmer for 3-4 minutes, stirring often, until the sauce thickens enough that a spatula briefly leaves a track on the pan.
- 4
Heat a separate pan over medium heat and fry 2 eggs.
Cook until the whites are set but the yolks still look glossy and soft, then turn off the heat so the yolks can mix into the sauce when served.
- 5
Reduce the heat to low and add 150 g tortilla chips.
Toss gently from the bottom up for about 30 seconds only, coating the chips while leaving some edges dry and crisp so they do not become soggy.
- 6
Immediately transfer the sauced chips to a plate and scatter over 60 g cheddar so the residual heat softens it slightly.
Top with the fried eggs and 1 tablespoon cilantro, then serve hot before the chips lose their texture.
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