Sunrise Chilaquiles Recipe

If you don't have pre-made chips, make house chips: cut 6 corn tortillas into quarters, brush lightly with oil, season with 1/2 tsp salt and bake at 375°F (190°C) for 10–14 minutes until crisp. Let cool. Alternatively use store-bought chips.

Warm the red salsa árbol in a small saucepan over medium heat for 3–5 minutes, stirring occasionally, until fragrant and slightly thickened. Stir in 1 tablespoon lime juice and adjust 1/2–1 tsp salt to taste. Keep warm.

Place the chips in a shallow wide serving skillet or plate in a single even layer so salsa will coat them without becoming soggy.

Pour the warm salsa over the chips: start with about 3/4 cup salsa and fold gently to coat. Reserve any extra salsa to serve on the side if you prefer saucier chilaquiles.

Cook eggs

Heat a nonstick skillet over medium-low and add 1 tsp butter or oil. Crack two eggs into the pan and cook until whites are set but yolks remain runny to slightly jammy — about 3–4 minutes for over-medium. Flip gently once and cook another 15–30 seconds. Season with a pinch of salt and the 1 tsp black pepper. Remove from heat and keep warm.

While eggs rest, sprinkle the shredded Monterrey Jack cheese evenly over the salsa-coated chips. Return the skillet briefly to very low heat (or place under a broiler for 30–45 seconds) until the cheese melts and becomes gooey. If using a plate, cover loosely with foil for 1–2 minutes to melt the cheese.

When cheese is melted, transfer the cooked eggs on top of the cheesy chilaquiles.

Make the avocado crema: scoop the avocado into a small bowl or blender, add 3 tablespoons Mexican crema (or sour cream), 1 teaspoon milk or water, 1 tablespoon chopped cilantro and 1/4–1/2 teaspoon kosher salt. Mash or blend until smooth and adjustable to desired consistency. Taste and adjust salt or lime if needed.

Drizzle or dollop the avocado crema over the eggs and chips. Garnish with additional cilantro if desired.

If adding shredded chicken or beef, heat it in a small pan with a few tablespoons of the warmed salsa for 1–2 minutes until warmed through. Drain any excess liquid and distribute the warmed meat evenly over the chips before sprinkling the cheese and melting as described above.

Serve immediately so chips retain some crunch. Offer extra warmed salsa, lime wedges and hot sauce on the side.

Substitutions: swap salsa árbol for 1 cup salsa verde (same use) or 1 cup mole poblano (warm and spoon over chips; mole will be richer—consider reducing cheese). Adding protein increases portion size and richness.