Red Chilaquiles with Fried Eggs Recipe | Yummly
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Red Chilaquiles with Fried Eggs

YUMMLY(4)
Emily Morales: "delicious meal 😋will make it again and make sure…" Read More
15Ingredients
40Minutes
470Calories
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Description

Spicy and smoky guajillo chilies make this breakfast feast a family favorite. The recipe is a Yummly original created by Ericka Sanchez.

Ingredients

US|METRIC
4 SERVINGS
  • 10 dried guajillo chilies (buy at Latino markets and online)
  • 1/3 cup coarsely chopped onion
  • 1 large garlic clove
  • 1 can crushed tomatoes (15 oz. per can)
  • 1 teaspoon salt
  • 1 tablespoon extra virgin olive oil (for chiles)
  • 8 ounces tortilla chips
  • 1/2 cup shredded mozzarella cheese
  • 1 tablespoon extra virgin olive oil (for eggs)
  • 4 large eggs
  • 1 radish (sliced, for serving)
  • 2 tablespoons red onion (finely sliced, for serving)
  • 1 tablespoon Cotija cheese (crumbled, for serving)
  • Cilantro leaves (for serving)
  • 1/4 teaspoon black pepper
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    NutritionView More

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    470Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories470Calories from Fat250
    % DAILY VALUE
    Total Fat28g43%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol225mg75%
    Sodium930mg39%
    Potassium240mg7%
    Protein14g27%
    Calories from Fat250
    % DAILY VALUE
    Total Carbohydrate41g14%
    Dietary Fiber3g12%
    Sugars2g4%
    Vitamin A10%
    Vitamin C4%
    Calcium20%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags

    Reviews(4)

    Emily Morales 3 days ago
    delicious meal 😋will make it again and make sure to add cilantro this time since i didnt have it today but i added sour cream and did queso fresco
    Kag 3 months ago
    Absolutely delicious with just enough tang to tingle the tongue. My entire family raved about this dinner.
    Max Scott 3 months ago
    Old Gringo here – lived on the border for 74 plus years and have partaken of fine Mexican and Tex-Mex foods from Corpus Christi, Texas north on the Rio Grande all the way into Santa Fe, New Mexico. I have personally spent time in Mexico visiting a lot of communities in between its east and west coasts all the way from the Mexican border with Guatemala to Juarez Mexico across from El Paso, Texas. I have grown older enjoying new and different Mexican foods. I tried this recipe of Red Chilaquiles with Fried Eggs but it is not what I expected. It is my opinion the texture and taste is more closely associated with my lunch time red cheese and onion enchiladas topped with an egg. Continuing with the concept of texture and taste I could easily picture Red Chilaquiles with Fried Eggs as being my breakfast of Huevos Rancheros. Eggs are a part of my morning diet and even found in some of my other meals throughout the day! Red and green chili is often part of my daily eating regime no doubt about it, love that flavor. Now, the Cotija Cheese was a nice touch and I can see it becoming a larger part of my cooking process. The recipe called for tenderizing the dried guajillo chilies via rehydrating through boiling the skins. Perhaps it was a misprint in the recipe but after reaching boil then adding the chili pods it was quite a bit longer than 3 minutes to soft. The recipe calls for eight ounces of tortilla chips but I found that 6 ounces of tortilla chips were more than adequate. The remainder of the recipe preparation went smoothly enough. The final blending process took forever to get the mixture to the video recipe consistency. Outcome: The overall texture contained minute pieces of the guajillo skin. Both my wife and I found this to be a distraction when compared to other dishes not prepared as presented by this recipe. The taste was OK but too closely resembling others mentioned above. Frankly, it was a great experience for this neophyte chef but unless requested by out of town guests I won’t be doing it any time soon.
    Ledoux 4 months ago
    about to dig in now. sauce came out amazing. i made a double batch to use later.

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