Connect with Us: Foodservice

Chilaquiles with Fried Eggs Recipe

Chilaquiles with fried eggs combines the best of Mexican cuisine and Safest Choice™ pasteurized eggs cooked sunny-side up for a meal that's simply scrumptious.

Recipe courtesy Nam Nguyen of Culinary Chronicles.

Servings: 6

Active time: 50 minutes

Total time:

Chilaquiles

Ingredients

  • 2 Tbsp olive oil
  • 1 c diced red onions
  • 1 Tbsp minced garlic
  • 1/2 tsp cumin powder
  • 1/4 tsp red chili flakes
  • 2 scallions, diced
  • 2 Tbsp roughly chopped chipotle peppers in adobo sauce
  • 1 28-ounce can whole Roma tomatoes
  • 2 c low-sodium chicken stock
  • 6 Davidson's Safest Choice® pasteurized egg(s)
  • 1/4 c chopped fresh cilantro leaves
  • 6 oz Mexican chorizo, cooked, browned, and crumbled
  • 6 c tortilla chips
  • kosher salt to taste
  • black pepper to taste

Preparation

  1. Heat a medium-sized pot over medium heat. Drizzle in the olive oil and add the red onions. Sauté the onions until they become softened and translucent. Stir in the garlic, cumin, red chili flakes, and scallions, and cook for an additional minute. Add the chipotle peppers and continue cooking for one minute before pouring in the tomatoes (with juices) and chicken stock.
  2. Bring the liquids to a boil. Partially cover the pot with a lid, lower the heat and simmer until the ingredients have thickened and reduced by half—about 15 to 20 minutes. Be sure to stir the ingredients every few minutes and use a wooden spoon to help break down the tomatoes.
  3. While the liquids simmer, cook the eggs sunny-side up and set aside.
  4. Remove the pot from the stove. Using an immersion blender, carefully purée the mixture directly in the pot, or alternatively, transfer the sauce to a blender and purée until smooth. If using a blender, transfer the contents back into the pot once pureed.
  5. After puréed, heat the sauce and stir in the chopped cilantro and chorizo. Stir in the chips and allow the tortillas to cook down and soften for about one minute. Taste the sauce and season with kosher salt and pepper as needed.
  6. Plate and divide the cooked tortilla chips between 6 dishes and cover with sauce.

Toppings

  • 1 small fresh Roma tomato, diced and seeded
  • 1 ripe avocado, diced
  • 1/4 c diced red onion
  • 1/4 c chopped scallions
  • 1/2 c rougly chopped fresh cilantro leaves
  • 1/4 c Cotija cheese
  • 1 c sour cream or Mexican crema
  • 1 lime, sliced into wedges

Top each serving with a fried egg, tomatoes, avocado, onions, scallions, cilantro and Cotija cheese. Place a dollop of sour cream/crema on each side with a slice of lime. Enjoy!

Post a Review

Be the first to review this recipe!

Choose

Nutrition Facts

Serving Size (1/6 of recipe)
Total Servings 6

Amount Per Serving:

Nutrition Category Amount
Calories 470
Calories from Fat 270
Total Fat 30g (46% DV)
Saturated Fat 7g (35% DV)
Trans Fat 0g
Cholesterol 210mg (70% DV)
Sodium 800mg (33% DV)
Total
Carbohydrate
34g (11% DV)
Dietary Fiber 4g (16% DV)
Sugars 5g
Protein 19g
Vitamin A 10%
Vitamin C 30%
Calcium 15%
Iron 20%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

  • Sweet Potato Cookies with Browned Butter Glaze recipe - a delight for any cookie lover! More Fall Recipes
  • Safe Italian Mayonnaise recipe without the risk of Salmonella. More Gluten-Free Recipes
  • Cider Pumpkin Pomegranate Smoothie - an awesome fall recipe! #SuperFood More High Protein Recipes
  • A new take on Strawberry Shortcake - Milk Chocolate Strawberry Shortcake with Marshmallow-Crème Fraîche Ice Cream Recipe More Summer Recipes

This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.