| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 dried ancho chile pepper
- 2 small cloves garlic (unpeeled)
- One 8-ounce can tomato sauce
- 1 cup low-sodium chicken broth
- 1/2 teaspoon ground cumin
- 1 tablespoon plus 2 teaspoons vegetable oil
- Kosher salt and freshly ground black pepper
- 4 large eggs
- 6 cups thin restaurant-style tortilla chips (about 5 ounces)
- Sliced radishes, finely chopped red onion, fresh cilantro and/or crumbled Cotija cheese, for topping
Instructions
- Heat the chile pepper and garlic in a dry 10-inch cast-iron skillet over medium-high heat, turning occasionally, until the chile is pliable and the garlic is browned in spots, about 5 minutes. Remove from the heat and let cool slightly; remove the stem from the chile and peel the garlic. Transfer the chile and garlic to a blender (reserve the skillet). Add the tomato sauce, chicken broth and cumin; puree until almost smooth.
- Heat 1 tablespoon vegetable oil in the reserved skillet over medium heat. Slowly add the tomato mixture (it will splatter) and cook, stirring occasionally, until slightly thickened and darkened, 8 to 10 minutes. Season with salt and black pepper.
- Meanwhile, heat the remaining 2 teaspoons vegetable oil in a medium nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and black pepper. Cook, without flipping, until the whites are set but the yolks are still runny, 3 to 4 minutes.
- Gently stir the tortilla chips into the tomato sauce in two batches until coated. Remove from the heat and top with the eggs, radishes, red onion, cilantro and/or Cotija cheese.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 339 |
| Total Fat | 19 g |
| Saturated Fat | 3 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 11 g |
| Cholesterol | 186 mg |
| Sodium | 498 mg |
Reviews
really good! I wish it was a little spicier but the sauce was so easy and flavorful. It would make a great enchilada sauce as well. I topped mine with radish, avocado and feta because I couldn’t find cotija. Tasted great!
This was so easy and delicious!!! It’s definitely going into my top breakfast menu rotation.
Awesome!!! I love the recipe. It is quick and easy to follow. Delicious! I can’t wait to see more from Chef Hugo
Delicious! Authentic flavors!! Please show us more!!
Just reading the ingredients made my mouth water!
Looks delish, can’t wait to try this out.
Super easy and quick to make when you don’t have much time in the morning!!! Huge hit!
Looks awesome cooking instruction was well said and very clear easy cooking Mahalo Nui Loa Chef Hugo
Can not wait to make these! They look AMAZING!
This recipe made it seem so much easier to make chilaquiles than I thought. They looked delicious and using tortilla chips seems really convenient. I liked the chef’s stories.