Time: 30 min.
Complexity: easily
Servings: 4

Treat your family to this delicious Mexican-style breakfast. Chilaquiles are typically made for breakfast and are a dish made with leftover stale tortillas from the day before, simmered in a rich tomato sauce. This more convenient recipe uses corn tortilla chips, and chilaquiles are served with scrambled eggs, cheese, and fresh vegetables for a filling breakfast that will keep you full for hours.

Ingredients:

• 1 dried ancho pepper
• 2 small cloves of garlic (unpeeled)
• 1 can (220 g) of tomato sauce
• 1 cup lightly salted chicken broth
• 0.5 tsp ground cumin
• 1 tbsp + 2 tsp vegetable oil
• 4 large eggs
• 6 cups corn tortilla chips (about 150 g)
• Sliced ​​radishes, finely chopped red onion, fresh cilantro, and/or crumbled cotija cheese for topping

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ancho pepper, garlic, tomato sauce, bouillon, cumin, eggs, corn chips, tortilla chips, radish, red onion, cilantro, Cotija cheese

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Preparation:

Step 1
• Heat the chili pepper and garlic in a dry 10-inch cast-iron skillet over medium-high heat, turning occasionally, until the peppers have softened and the garlic is golden brown in spots, about 5 minutes. Remove from heat and let cool slightly; remove the stems from the peppers and peel the garlic. Transfer the chili and garlic to a blender. Add the tomato sauce, chicken broth, and cumin; blend until almost smooth.
Step 2
• In the same skillet, heat 1 tablespoon of vegetable oil over medium heat. Slowly add the tomato mixture (it will splatter) and cook, stirring occasionally, until the sauce thickens slightly and darkens, 8–10 minutes. Season with salt and pepper to taste.
Step 3
• Meanwhile, heat the remaining 2 teaspoons of vegetable oil in a medium nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and pepper. Cook, without turning, until the whites are set but the yolks are still runny, 3 to 4 minutes.
Step 4
• Gently fold the tortilla chips into the sauce until completely coated. Remove from heat and top with eggs, radishes, red onion, cilantro, and/or cotija cheese.

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