A hearty Mexican breakfast of oven-crisped tortilla chips simmered in green salsa and topped with a fried egg, yogurt and cilantro.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
Mexican Chilaquiles – Corn Tortilla Chips in Salsa with Fried Egg contains 310 calories per serving: 15 g protein, 34 g carbohydrate and 13 g fat. It takes 35 minutes in total and makes 2 servings.
Chilaquiles is a classic Mexican breakfast born from making the most of yesterday's tortillas. The crisp chips soften in the salsa while a fried egg and yogurt add a creamy balance to the plate.
Preheat the oven to 200°C and bake the tortilla triangles for 10-12 minutes until golden and crisp.
In a wide pan, bring the green salsa to a gentle simmer over medium heat.
Add the baked chips to the salsa and toss to coat, simmering for 2 minutes.
In a separate pan, fry the eggs in the olive oil.
Divide the salsa-coated chips among plates and top each with a fried egg.
Add the yogurt, crumbled cheese and sliced onion.
Garnish with fresh cilantro and serve immediately while the chips are still crisp.
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