Chilaquiles with Scrambled Eggs is a budget-friendly meal and also can be put on the table in minutes. Our chilaquiles recipe has all the wonderful benefits that eggs provide like the perfect protein to start your day, but also with the crunch and flavor of tortillas, salsa, and cheese. This dish can be easily made on a $10 budget and brings you from breakfast to brunch, lunch, or even a hearty snack.
Want more wonderful egg dishes? Try our Puff Pastry Tarts with Eggs, Breakfast Congee, Stuffed Bacon Egg Breakfast Sliders, Vegetarian Stir-Fry with Eggs, Savory Dutch Baby, or Cheesy Scrambled Eggs with Spinach.
Disclosure: I was compensated for this post by Egg Farmers of Alberta. All opinions and experiences are my own.
Eggs are a fast, easy, and nutritious way to feed your family for not only breakfast but for lunch and dinner too. Many recipes using eggs are well under the 30 minutes mark, so you have a meal on the table in no time. Above all, they pack a big wallop of protein in such a small and economical package.
Eggs fit into many diverse cuisines from all over the world. They can be used as a simple snack to an amazing culinary creation. Think of how many recipes use eggs when you are baking alone!!
What are Chilaquiles?
Chilaquiles consist of fried corn tortilla pieces that are fried, cooked in salsa, and sprinkled with cheese. That is a very simplified version of them, but as you can imagine, lots of other ingredients can also be added. They are often served for breakfast with eggs or beans.
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What Ingredients are in Chilaquiles with Scrambled Eggs?
We made our chilaquiles super easy and super delicious. Plus, they won’t cost you a fortune to feed a family of four a great breakfast, brunch, or lunch. The entire pan of goodness is brought to you for under $10. Now it may cost you more to actually purchase all of these items as you will want to benefit from the cost savings of buying eggs in a dozen or more and a large bag of tortilla chips instead of a small one, but the amounts you use you can get more than just this recipe from.
Also, you can make a chilaquiles verde with green salsa, but the one that we show you here today is a chilaquiles rojo.
Ingredients
Eggs
Tortilla chips
Red salsa (not chunky)
Tex-Mex cheese blend
Canola oil, divided (other oils like olive oil can be substituted)
Kosher salt and fresh ground pepper to taste
Cilantro, chopped for garnish
How to Make Chilaquiles with Eggs
In 20 minutes, you will have a meal on the table that your kids will love. It is a simple one-pan dish also. Let me show you how to make our amazing chilaquiles.
In a medium mixing bowl, whisk the eggs with Kosher salt and fresh ground pepper until well mixed and set aside.
Heat 1 tbsp of canola oil in a 10-inch cast iron skillet over medium-low heat.
Once warmed, add the egg mixture to the skillet and scramble the eggs. You want them slightly underdone. Remove from the skillet and set aside. No need to wash the skillet; just continue on.
Add the second Tbsp of canola oil to the skillet and tilt the pan to coat the bottom. Heat over medium-low heat.
Add the tortilla chips to the skillet in an even layer covering the skillet right to the edges.
Pour the salsa into the middle of the skillet coating the tortilla chips; keep about 1 inch of the chips around the edge not covered in salsa, so they remain crispy.
Cook for 5-7 minutes on medium-low, stirring occasionally, slightly breaking down the chips covered with salsa; you want the salsa to thicken slightly.
Add the eggs back to the center of the skillet, covering the salsa-coated chips.
Sprinkle the grated Tex-Mex cheese over the eggs, turn the heat down to low, and cover the skillet for a few minutes until the cheese is melted.
Garnish with the chopped cilantro and serve.
Adding in Other Ingredients
Our chilaquiles are absolutely perfect all by themselves. Real Mexican chilaquiles are usually made with leftovers of homemade corn tortillas torn or cut into strips or pieces, red (rojo) or green (verde) salsa, cheese, onion, and crema (which is a thin, slightly sweet cream sauce). Sour cream can be substituted for crema. Shredded chicken and whole or refried beans can also be added. It truly is a leftover meal. Ours today is made with fresh ingredients that are easily accessible at any grocery store. You may have all of these ingredients at home already.
Other ingredients that go well with the fried tortillas are a queso fresco (a soft, fresh Mexican cheese usually made from raw cow milk). You can spice it up using dried chiles or red pepper flakes, hot sauce, and a spicy salsa verde. Some people love a fried egg on top instead of a scrambled egg. Maybe some sliced avocado you would love too. The beauty of this recipe is that you can easily make it yours.
Should Chilaquiles be Crunchy or Soft?
It depends if you are using either crispy tortilla chips or soft tortillas that are lightly fried. Consequently, both will turn soft in the middle with the salsa, but with the crisp chips, they will remain crunchy on the sides.
Lastly, the middles of the chilaquiles will be soggy but so flavorful, and you will love the combination of tortillas (either chips or soft) with the salsa, plus the eggs, cheese, etc. This is an excellent dish that kids love too.
Pin it HERE!!
Pin it HERE!!
Chilaquiles with Scrambled Eggs
Ingredients
- 6 eggs
- 1/2 – 225 g bag tortilla chips
- 1 cup red salsa not chunky
- ½ cup grated Tex-Mex cheese blend
- 2 Tbsp canola oil divided
- Kosher salt and fresh ground pepper to taste
- Cilantro chopped for garnish
Instructions
- In a medium mixing bowl, whisk the eggs with Kosher salt and fresh ground pepper until well mixed and set aside.
- Heat 1 tbsp of canola oil in a 10-inch cast iron skillet over medium-low heat.
- Once warmed, add the egg mixture to the skillet and scramble the eggs. You want them slightly underdone. Remove from the skillet and set aside.
- Add the second Tbsp of canola oil to the skillet and tilt the pan to coat the bottom. Heat over medium-low heat.
- Add the tortilla chips to the skillet in an even layer covering the skillet right to the edges.
- Pour the salsa into the middle of the skillet coating the tortilla chips; keep about 1 inch of the chips around the edge not covered in salsa, so they remain crispy.
- Cook for 5-7 minutes on medium-low, stirring occasionally, slightly breaking down the chips covered with salsa; you want the salsa to thicken slightly.
- Add the eggs back to the center of the skillet, covering the salsa-coated chips.
- Sprinkle the grated Tex-Mex cheese over the eggs, turn the heat down to low, and cover the skillet for a few minutes until the cheese is melted.
- Garnish with the chopped cilantro and serve.
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