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sun basket chilaquiles recipe

Chilaquiles w/ Fried Eggs Recipe

Tasty red, white, and green Chilaquiles with salsa roja and lime-yoguort topping are a colorful tribute to the mexican flag.
Prep Time 10 mins
Cook Time 15 mins
Servings 4
Calories 770 kcal

Ingredients
  

  • 1/2 cup yellow onion chopped
  • 9 oz. tortilla chips
  • 4-5 sprigs cilantro
  • 1/4 cup Greek yogort
  • 8 eggs
  • 1/2 cup Mexican cheese shredded
  • 1 lime
  • Sun Basket salsa roja

Instructions
 

Make the Chilaquiles

  • Peel and coarsely chop onion. Then, finely chop 1/4 cup and set aside for garnish
  • In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the coarsely chopped onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
  • Stir in the tomatillo simmer sauce base and bring to a boil, then reduce to a simmer. 
  • Add the tortilla chips and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
  • Remove from the heat and season to taste with salt and pepper.
  • Meanwhile, prepare the lime yogurt and cilantro.

Make the Lime Yogurt + Prep the Cilantro

  • Zest and juice one lime, keeping the zest and juice separate.
  • Coarsely chop the cilantro for garnish
  • In a small bowl, stir together the yogurt, lime zest, and 1 teaspoon (2 tsp) lime juice. Season to taste with salt and pepper.

Fry the Eggs

  • In a medium frying pan over medium heat, warm 2 to 3 teaspoons butter or oil (from your pantry) until hot but not smoking.
  • Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. For firmer yolks, cook for 1 to 2 minutes longer.

Serve the Chilaquiles!

  • Transfer the chilaquiles to individual plates. Top with the eggs and sprinkle with the shredded Mexican cheese blend.
  • Garnish with the salsa roja, lime yogurt, cilantro, and finely chopped onion and serve.

Notes

Nutrition per serving
Calories: 770, Protein: 29g, Fiber: 14g, Total Fat: 38g, Saturated Fat: 8g, Cholesterol: 320mg, Sodium: 1130mg, Carbohydrates: 79g, Total Sugars: 17g
 
Keyword eggs, mexican