Vegetarian Chilaquiles Rojos
Skillet
- Time
- 25 min
- Serves
- 4
- Calories
- 480 kcal
- Protein
- 18 g
About this recipe
Chilaquiles rojos are the red-sauce version of their green cousin, equally beloved and slightly earthier. Red salsa—made from dried chiles, tomatoes, and garlic—creates a savory sauce that is deeper and more complex. Served with crispy tortilla chips and a sunny-side-up fried egg, they are breakfast that tastes indulgent. Red salsa simmered gently for a few minutes becomes concentrated and flavorful, creating a sauce that coats chips without drowning them. The fried egg yolk acts as an additional sauce when broken, creating creaminess and richness. Crumbly queso fresco, sliced onion, cilantro, and sour cream add brightness. The critical technique is cooking red salsa just long enough to develop flavor—3-5 minutes—without reducing to paste. Then fold in chips off the heat and plate immediately. Many home cooks either skip simmering or overcook. Shortcut: use quality jarred red salsa—just warm gently. Eat these hot, right away, while chips have crunch. This is strictly brunch food, meant for immediate eating. Perfect for weekend mornings when you have time to linger over breakfast.
Ingredients
Method
- 1 Gently bubble red salsa in skillet 3 min.
- 2 Off heat fold chips through (some saucy, some cook until crunchy).
- 3 Plate immediately.
- 4 Fry eggs sunny-side-up in remaining oil.
- 5 Top each plate with eggs.
- 6 Scatter cheese, onion, coriander, sour cream, chipotle.
Nutrition
⚠️ Nutritional values are AI-generated estimates and may not be accurate.
