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October 14 is World Egg Day, so I thought what a delicious excuse to share my new recipe for chilaquiles and eggs with guajillo sauce.
When I think of classic Mexican breakfasts, chilaquiles always come to mind. It's hard to resist those crunchy tortillas covered with salsa and eggs.
Red chilaquiles, made with tomatoes and jalapeños or serrano peppers, are most popular, followed by green chilaquiles made with salsa verde. But today, I just know you will like my new version, chilaquiles and eggs with guajillo sauce.
I like this recipe because the tomatoes, garlic, onions and guajillo chiles bring deep flavor to the dish without being too spicy. Guajillo chiles have a distinctive sweetness which goes amazingly well with the acid in the tomatoes.
I always serve my chilaquiles with eggs. I just love the creamy yolk mixing with those crunchy tortillas, the savory cheese and the sweet sauce.
In fact, I could have a plate right now! I love eggs because they are so versatile and can be prepared in so many ways, plus they just go so well with so many Mexican dishes and specialties, both savory and sweet, like huevos rancheros, huevos con chile, rompope, and flan (try my lemon-blueberry flan or my strawberry flan), just to name a few.
My mom cooked with eggs a lot when I was a child. She knew eggs were a great and inexpensive source of high-quality protein.
One of my favorite breakfast dishes of my mom's was a plate of Mexican white rice with a sunny side up egg on top with salsa. So simple, but so very delicious!
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I hope you will try this new recipe of mine, because I know you will enjoy it, it's just a new, tasty, protein rich way to feature the incredible egg in your morning meal…or anytime really:
Chilaquiles and Eggs with Guajillo Sauce
4 portions
Prep time 5 minutes
From start to finish 40 minutes
Ingredients
- 3 Roma tomatoes
- 2 garlic cloves
- 2 cups of water
- 3 guajillo chiles, seeded
- 12 tortillas
- 1/3 cup canola oil (soy or grapeseed oil can work too) + enough to fry 4 eggs
- 1 teaspoon salt
- 1/2 medium white onion, sliced
- 4 large eggs – each with 6 grams of high-quality protein and nine essential amino acids, all for just 70 calories per egg!
- Queso fresco to taste
- Cilantro, to garnish
Place tomatoes (cut in half), garlic cloves and water in a small pot over high heat. When water starts to boil, lower the temperature and let them simmer for 3-4 minutes.
While the tomatoes are cooking, cut tortillas, (I like to use scissors, but you can use a knife). First, cut them in 2 inches wide strips and then cut the strips in half. Set aside.
By now the tomatoes should be cooked. Submerge the three guajillo chiles in the hot water with the tomatoes and garlic. Cover and let rest for 10 minutes.
Heat oil in a wide skillet and fry the tortilla strips in batches. Be careful because they fry really fast and they can burn easily if you take your eyes off them for a moment. Don't overcrowd the skillet, fry one layer at the time.
Put the fried tortilla strips over a paper towel, or on a paper bag to absorb the extra oil.
Add tomatoes, garlic, guajillo peppers, a half cup of the liquid, and salt in a blender and mix until smooth.
Heat a tablespoon of oil in a skillet and fry the onion until soft. Pour in the salsa with the onion, lower the heat and let it simmer for 3-4 minutes.
While sauce is cooking, fry the eggs. Add a little bit of oil in a non-stick pan, when oil is very hot add the egg carefully, cook it for a few minutes, I usually cover them for a few seconds to allow the steam to cook the whites on top of the egg while leaving the yolk runny. Fry the four eggs.
Mix guajillo sauce and fried tortillas just enough to coat their surfaces, while still staying crunchy. Serve the chilaquiles with an egg on top, sprinkle with queso fresco and garnish with cilantro.
Enjoy!
Chilaquiles and Eggs with Guajillo Sauce
Ingredients
- 3 Roma tomatoes
- 2 garlic cloves
- 2 cups of water
- 3 guajillo chiles seeded
- 12 tortillas
- 1/3 cup canola oil soy or grapeseed oil can work too + enough to fry 4 eggs
- 1 teaspoon salt
- 1/2 medium white onion sliced
- 4 large eggs – each with 6 grams of high-quality protein and nine essential amino acids all for just 70 calories per egg!
- Queso fresco to taste
- Cilantro to garnish
Instructions
- Place tomatoes (cut in half), garlic cloves and water in a small pot over high heat. When water starts to boil, lower the temperature and let them simmer for 3-4 minutes.
- While the tomatoes are cooking, cut tortillas, (I like to use scissors, but you can use a knife). First, cut them in 2 inches wide strips and then cut the strips in half. Set aside.
- By now the tomatoes should be cooked. Submerge the three guajillo chiles in the hot water with the tomatoes and garlic. Cover and let rest for 10 minutes.
- Heat oil in a wide skillet and fry the tortilla strips in batches. Be careful because they fry really fast and they can burn easily if you take your eyes off them for a moment. Don't overcrowd the skillet, fry one layer at the time.
- Put the fried tortilla strips over a paper towel, or on a paper bag to absorb the extra oil.
- Add tomatoes, garlic, guajillo peppers, a half cup of the liquid, and salt in a blender and mix until smooth.
- Heat a tablespoon of oil in a skillet and fry the onion until soft. Pour in the salsa with the onion, lower the heat and let it simmer for 3-4 minutes.
- While sauce is cooking, fry the eggs. Add a little bit of oil in a non-stick pan, when oil is very hot add the egg carefully, cook it for a few minutes, I usually cover them for a few seconds to allow the steam to cook the whites on top of the egg while leaving the yolk runny. Fry the four eggs.
- Mix guajillo sauce and fried tortillas just enough to coat their surfaces, while still staying crunchy. Serve the chilaquiles with an egg on top, sprinkle with queso fresco and garnish with cilantro.
Did you make this recipe?
Tag @mamalatina on Instagram and hashtag it #mamalatinatips
For more delicious and nutritious egg recipes, visit incredibleegg.org.
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