Chilaquiles with Egg
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recipe
Prep time
10
m
Total time
20
m
Yields
10
Servings
Chilaquiles with egg is a classic Mexican breakfast made with crispy tortillas simmered in salsa and topped with eggs. It’s a simple, flavorful dish that’s perfect for starting the day or enjoying as a hearty brunch.
Made with La Campera totopos, this dish delivers the right balance of texture and flavor. Top with queso fresco, crema, onion, or avocado for a traditional finish. For more ideas, explore our breakfast recipes or try other authentic Mexican favorites like our red pork tamales.
Ingredients
2
Cups
2 cups of water
2
Cups
2 guajillo peppers, deveined
1
1 árbol pepper, deveined
3
3 tomatoes
1/2
1/2 onion
1
1 garlic clove
2
Tbsp.
2 tablespoons of vegetable oil
4
4 eggs
1
1 package of La Campera Totopos
1/2
Cup (4 oz.)
1/2 cup of cream
1/2
Cup (4 oz.)
1/2 cup of fresh cheese
Salt to taste
Fresh cilantro, finely chopped for garnish
Sliced onion for garnish
La Campera Totopos
Directions
Step
1
In a saucepan with water, boil the guajillo peppers and tomatoes for 5 minutes. Allow to cool and set aside.
Step
2
In a blender, add the guajillo peppers, tomatoes, onion, and garlic. Blend until well incorporated.
Step
3
In a saucepan over medium heat, heat the vegetable oil, pour in the sauce. Season with salt, and cook for 10 minutes.
Step
4
Add the epazote and cook for an additional 5 minutes.
Step
5
In a small skillet over low heat, add oil, crack an egg, and season with salt and pepper. Cook for 5 minutes.
Step
6
Place the totopos in a serving dish, add the sauce, the egg, cream, fresh cheese, and sliced onion. Garnish with finely chopped cilantro.
