Chilaquiles rojos
Tortilla chips simmered briefly in warm red salsa so they're half soft, half crunchy, topped with fried eggs, cotija, crema, onion and cilantro.
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 2
- Per serve
- 720 kcal
Ingredients
Method
Slice the onion and pick the cilantro. Heat 1 tbsp oil in a large skillet over medium heat, add the salsa and water and simmer, stirring, until slightly thickened and steaming hot. Taste and add salt if needed.
Meanwhile, heat the remaining oil in a nonstick skillet over medium-high heat. Crack in the eggs and fry until the whites are set and lacy at the edges but the yolks are still runny, or longer if you prefer them firm.
Turn the salsa down to low and add the chips. Toss gently for about a minute so they're coated and softening at the edges but still have some crunch in the middle.
Divide the chips between 2 plates and top each with 2 fried eggs. Scatter over the cotija, drizzle with crema and finish with the onion and cilantro. Serve right away, before the chips go soft.
Tips
- Use thick, sturdy restaurant-style chips; thin ones turn to mush almost instantly in the sauce.
- For a smoky kick, stir 1 chopped chipotle in adobo into the salsa as it simmers.
- Corn tortilla chips are naturally gluten-free, but check the label of your chips and salsa if it matters.
