Easy Skillet Chilaquiles Rojos with Eggs
Easy Skillet Chilaquiles turn pantry staples like stale tortillas and canned tomatoes into a filling, fresh, and vibrant breakfast for one or for a crowd!
Servings 4
Calories 271kcal
Ingredients
- 2 14.5 ounce cans fire roasted tomatoes Muir Glen
- 2 medium garlic cloves peeled
- 1 medium red onion peeled and quartered
- 1 bunch fresh cilantro
- ½ teaspoon ground cumin
- 1 teaspoon mild chili powder
- ¼ cup canola oil
- 9 6 inch corn tortillas stale
- 5 large eggs
- ½ cup queso fresco cheese crumbled, about 4 ounces
- 3 small radishes thinly sliced (optional)
- 1 medium avocado diced or sliced (optional)
- 1 small lime cut into wedges (optional)
- 1 small jalapeno pepper thinly sliced (optional)
- ¼ cup Crema Mexicana or sour cream (optional)
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a blender or food processor add diced tomatoes, garlic, half the red onion, half the cilantro (leaves and stems), cumin and chili powder then blend on high until smooth. This quick Fire Roasted Rojo Sauce can be made in advance and stored covered in the fridge.2 14.5 ounce cans fire roasted tomatoes, 2 medium garlic cloves, 1 medium red onion, 1 bunch fresh cilantro, ½ teaspoon ground cumin, 1 teaspoon mild chili powder
- Stack tortillas and cut into wedges with a sharp knife. Heat oil in a large cast iron skillet over medium high heat until smoking. Add a single layer of tortilla wedges, being careful not to crowd the pan and fry until puffy, golden and crisped about 3 minutes. Flip to finish other side, about 1 minute more, before removing to a paper towel lined plate or drying rack to drain. Add a sprinkle of coarse salt while still warm and continue frying in batches until all tortillas are complete.9 6 inch corn tortillas, ¼ cup canola oil
- Wipe excess oil out of pan and return to medium high heat. Add the Fire Roasted Rojo Sauce to the skillet and bring it to a simmer. Add the chips, tossing to coat. Afterwards season to taste with salt. Remove from the heat. Slice the remaining red onion and sprinkle half of it on the tortillas reserving the rest for garnish. With the back of a large spoon make five indents in the sauce then crack the eggs into them. Sprinkle evenly with cheese.5 large eggs, ½ cup queso fresco cheese
- Bake in preheated oven until eggs are opaque and cooked through, 12-18 minutes.
- Remove and garnish with reserved red onion and cilantro, radishes, avocado and a squeeze of lime (or however you desire!).3 small radishes, 1 medium avocado, 1 small lime, 1 small jalapeno pepper, ¼ cup Crema Mexicana or sour cream
Nutrition
Calories: 271kcal | Carbohydrates: 3g | Protein: 13g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 239mg | Sodium: 332mg | Potassium: 158mg | Sugar: 1g | Vitamin A: 925IU | Vitamin C: 1.1mg | Calcium: 220mg | Iron: 1.3mg
