Chilaquiles with fried eggs, cheese, and avocado

Chilaquiles with fried eggs, cheese, and avocado

Total Time
30 min
15 min
15 min
Chilaquiles is a traditional Mexican dish made with fried tortillas that simmer in a tomato sauce. We made them lighter by baking, not frying, the tortillas. It’s a great, fun breakfast-for-dinner option on a busy weeknight! Queso fresco (“fresh cheese”) is typically used to top chilaquiles. The cheese has a mild, milky fresh flavor. It can be difficult to find sometimes though so crumbled feta can be used in its place.


Cooking spray

4 spray(s)

Corn tortilla

6 oz, (6 [1 oz] items), each cut into 8 wedges

Olive oil

2 tsp

Uncooked onion

1 small, chopped

Canned diced tomatoes with green chilies

14½ oz

Canned tomato sauce

8 oz

Canned chipotle peppers in adobo sauce

1 tsp

Table salt

¼ tsp


¼ cup(s), fresh, chopped


4 large egg(s)


1 medium, chopped

Crumbled feta cheese

¼ cup(s), or queso fresco


  1. Preheat oven to 375°F. Place tortillas in a single layer on a rimmed baking sheet. Bake until crisp, about 12 minutes.
  2. Meanwhile, in a 4- to 6-quart Dutch oven, heat oil over medium-high. Add onion and cook, stirring occasionally, until light golden and tender, about 5 minutes. Stir in diced tomatoes and green chiles, tomato sauce, ¾ cup water, chipotles, and salt and bring to a simmer. Stir in baked tortillas. Cook, stirring, until tortillas are softened, about 3 minutes. Stir in cilantro. Remove chilaquiles from heat.
  3. Coat a large nonstick skillet with nonstick spray. In skillet, cook eggs sunny-side up.
  4. Divide chilaquiles among 4 shallow bowls or plates. Top each with a fried egg and 1/4 avocado. Sprinkle with cheese.
  5. Serving size: heaping ¾ cup chilaquiles, 1 fried egg, ¼ avocado, and 1 tbsp cheese