Whether for breakfast or dinner, these chilaquiles are great because they are made from items I’ve almost always got in my pantry and fridge (except for maybe avocados, which are an optional topping). You can use store-bought tortilla chips, or use an air fryer to make your own.
Guessipe
- 28 oz can diced tomatoes
- 2 TBSP hot sauce
- 1 small white onion, chopped
- 3 cloves garlic
- 1/2 tsp salt
- 1/4 tsp cumin
- 1 cup chicken broth
- salt and pepper to taste
- eggs
- tortilla chips
- cotija cheese
- avocado slices
- pickled red onions
Blend the tomatoes, hot sauce, onion, garlic, salt, and cumin until smooth.
Transfer to a pan, add chicken broth, and cook over medium-high heat until the sauce thickens and darkens (about 10 minutes). Salt and pepper to taste.
While the sauce is cooking, fry the eggs and set aside.
Coat the tortilla chips in the tomato sauce and remove from heat.
Serve immediately (so the chips don’t get soggy) topped with eggs, cotija cheese, avocado slices, and pickled red onions.
