The Chef

Restaurants

Meals

Drinks

Restaurants›Hugo's Mexican Kitchen›Chilaquiles Con Huevo Recipe

Chilaquiles Con Huevo Recipe

Name: Hugo's Mexican Kitchens CHILAQUILES CON HUEVO Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 6 cups corn tortilla chips (or fried tortilla wedges); 2 tbs vegetable oil (for frying or light sauté); 2 cups red salsa (salsa roja) or verde, blended; 1 tsp salt; 0.25 tsp black pepper; 8 oz chorizo (fresh pork or vegan crumbles); 0.5 cups onion, small, finely chopped; 1 tsp garlic, minced; 4 count large eggs; 1 count ripe avocado, sliced; 0.5 cups crumbled queso fresco or vegan queso; 2 tbs fresh cilantro, chopped; 2 count lime wedges; 0.5 cups vegan sour cream or plain dairy-free yogurt; 1 tbs lime juice; 0.25 tsp salt; 0.25 cups pickled red onion; 2 tbs hot sauce or extra salsa

Inspired by Hugo's Mexican Kitchen

Time30m

Serves2

chorizo egg over avocado easy vegan crema salsa your roja choice or of odo with spread vegan side of

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with CHILAQUILES CON HUEVO

Selected to serve

COYOTE

3oz 21 ilegal mezcal, dry vermouth, crème de cacao, cocchi americano, coffee bitters stirred-smoky, direct, stiff clean take on a negroni

smoky · stiff · clean

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chilaquiles Base

6 cups corn tortilla chips (or fried tortilla wedges)

2 tbs vegetable oil (for frying or light sauté)

2 cups red salsa (salsa roja) or verde, blended

1 tsp Celtic sea salt

1/4 tsp black pepper

Chorizo (choose pork or vegan)

8 oz chorizo (fresh pork or vegan crumbles)

1/2 cups onion, small, finely chopped

1 tsp Garlic, minced

Eggs & Toppings

4 count Large eggs

1 count ripe avocado, sliced

1/2 cups crumbled queso fresco or vegan queso

2 tbs Fresh cilantro, chopped

2 count Lime wedges

Vegan Crema (optional)

1/2 cups vegan sour cream or plain dairy-free yogurt

1 tbs ReaLime juice

1/4 tsp Celtic sea salt

Optional Sides / Garnishes

1/4 cups pickled red onion

2 tbs hot sauce or extra salsa

Method

Chilaquiles Base

Prepare salsa

If using store-bought salsa, warm gently in a small saucepan over low heat until simmering. If making quickly from fresh tomatoes, roast or pan-sear 3 medium tomatoes (or tomatillos for verde), 1/2 onion and 1 garlic clove, then blend with a pinch of salt and a jalapeño to taste until smooth. Measure 2 cups and keep warm.

In a large skillet, heat 2 tbs vegetable oil over medium heat. Add warmed salsa and bring to a gentle simmer. Season with 1 tsp salt and 1/4 tsp black pepper and stir.

Add the tortilla chips to the skillet and gently fold to coat. Reduce heat to low and cook 2–3 minutes, turning once, until chips are softened but not mushy. Taste and adjust seasoning. Keep warm while preparing chorizo and eggs.

Chorizo (choose pork or vegan)

In a separate medium skillet set over medium heat, add the chorizo (8 oz). If using pork chorizo, break it up with a spatula as it cooks; if using vegan chorizo crumbles, cook according to package guidance until browned. Cook 4–6 minutes.

When chorizo is nearly done, add the chopped onion (1/2 cup) and cook 3–4 minutes until translucent and fragrant. Stir in minced garlic (1 tsp) and cook 30–45 seconds until aromatic. Remove from heat and set aside.

Fold the cooked chorizo mixture gently through the sauced tortilla chips in the large skillet so meat is distributed evenly.

Eggs & Toppings

Heat a small nonstick pan over medium-low and add a light swipe of oil or butter. Crack eggs 1–1 at a time and fry to desired doneness: for sunny-side-up, cook 2–3 minutes until whites set but yolk still runny (cover briefly for even cooking). For over-easy, flip carefully and cook 20–30 seconds more.

Arrange the sauced chips and chorizo onto 2 plates (about 3 cups chilaquiles per serving). Top each plate with 2 fried eggs.

Garnish with sliced avocado (half per serving), 1/4 cup crumbled queso fresco (split between plates), 1 tbs chopped cilantro each, and a squeeze of lime. Add pickled red onion and extra hot sauce on the side as desired.

Vegan Crema (optional)

Whisk together 1/2 cup vegan sour cream, 1 tbs lime juice and 1/4 tsp salt until smooth. Drizzle over the plated chilaquiles or serve on the side.

Serve

Serve immediately while warm so chips retain some texture. Offer extra lime wedges and salsa on the side. Leftovers can be stored refrigerated up to 1 day; reheat gently on the stovetop to avoid sogginess.