Baked Tortilla Chips with Eggs — Chilaquiles
Around 40% fewer calories and significantly lower fat, corn tortillas baked rather than fried and the salsa made with minimal oil, with the authentic roasted tomato and chilli salsa, runny egg, crumbled cheese, and fresh garnish depth of the classic Mexican breakfast dish.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 6 corn tortillas into quarters. Halve 6 ripe tomatoes. Soak 2 dried ancho chillies in warm water 5 minutes, drain. Mince 2 garlic cloves and 0.5 white onion. Crumble 40g queso fresco. Slice red onion and chop fresh coriander.
Bake
Preheat oven to 200°C. Toss tortilla quarters in 2 tbsp oil, spread on a baking tray (or two trays), bake 10–12 minutes until crisp and lightly golden.
Simmer
Blend soaked ancho, tomatoes, garlic, onion, and 2 tsp chipotle in adobo until smooth. Pour into a pan over medium heat, simmer 8–10 minutes until thickened and darkened.
Build
Add baked tortilla chips to salsa, stir gently to coat, leave 1 minute so chips soften slightly while retaining texture.
Fry
Heat a non-stick pan over medium-high with minimal oil. Crack 4 eggs into pan (or cook in two batches if needed), fry sunny side up 3–4 minutes until whites set and yolks remain runny.
Plate
Transfer sauced tortillas to two plates, top each with fried eggs. Scatter cheese, coriander, and red onion over top, add 1 tbsp Greek yoghurt per plate, serve with a lime wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.