Breakfast · 20 min · mexican

Chilaquiles Rojos

A Mexican breakfast built around tortilla chips and red enchilada sauce — on the table in 20 minutes. It is weeknight cooking that still hits your targets — 18 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

Ingredients

• 2 cups Tortilla chips
• 3/4 cup Red enchilada sauce
• 2 Eggs
• 1/4 cup Queso fresco
• 2 tbsp Crema
• 2 tbsp Red onion

Steps

1. Pour the enchilada sauce into a large skillet and heat over medium heat until steaming.
2. Add the tortilla chips and toss to coat; simmer for 2-3 minutes, turning gently, until the chips are softened and have soaked up sauce but still hold their shape — pull them off before they turn to mush.
3. While the chips simmer, fry the eggs sunny-side up in a small nonstick skillet over medium-low heat for 3-4 minutes, until the whites are completely opaque with no wobbly bits; spoon a little hot oil over the yolks to set the thin whites on top.
4. Plate the saucy chilaquiles on warm plates and top each with a fried egg.
5. Crumble the queso fresco over the eggs, drizzle with the crema, and scatter the diced red onion.
6. Serve immediately — the chips keep softening as they sit, so these are best hot from the pan.

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