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Red Chilaquiles with Fried Eggs

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Ingredients

Warning0 allergens identified

Red Chilaquiles with Fried Eggs

10 dried guajillo chilies(buy at Latin markets and online)

4 cups water

⅓ cup onion(coarsely chopped)

1 large clove garlic

1 crushed tomatoes(15 oz. per can)

1 tsp salt

1 tbsp extra virgin olive oil(for chiles)

8 ounces tortilla chips

½ cup shredded mozzarella cheese

1 tbsp extra virgin olive oil(for eggs)

4 large eggs

1 radish

2 tablespoons red onion

1 tbsp Cotija cheese

Cilantro leaves

¼ tsp black pepper

Snip off the chili stems, then cut lengthwise and shake out any seeds. Combine the water and chilies in a medium saucepan and bring to a boil over medium heat. Boil until the chilies are pliable, about 3 minutes.

While chilies are softening, coarsely chop the onion and garlic and transfer to a blender. Use tongs to transfer the boiled chilies to the blender. Add 1/2 cup of the cooking liquid, the tomatoes, and salt, and blend until smooth.

Heat the oil in a large frying pan or Dutch oven over medium heat. Add the guajillo mixture, cover, and cook for 10 minutes, stirring occasionally.

Fold in the tortilla chips a handful at a time, stirring gently until all are evenly covered with sauce. Reduce heat to low, top with the cheese, and cover the pan.

Heat the oil in a second large frying pan over medium heat. Fry eggs to desired level of doneness, about 4 minutes for cooked whites and runny yolks.

Using a wide spatula, arrange the fried eggs on top of the chilaquiles. Remove pan from heat. Slice the radish, finely slice the red onion, and crumble the cotija cheese. Scatter over the chilaquiles. Add the cilantro and season with black pepper. Serve immediately.

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Nutrition

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Tips & Tricks (5)

Toast Guajillo Chilies First 🌶️
Lightly toast dried guajillo chilies in a dry skillet for 30 seconds before soaking to unlock deeper, smokier flavors and enhance their natural sweetness.
Crisp Tortilla Chips Separately ✨
Fry your own tortilla chips or use high-quality store-bought ones and add them just before serving; this prevents them from becoming soggy when mixed with the warm sauce.
Strain Sauce Through Fine Mesh 🧈
After blending the guajillo sauce, pass it through a fine-mesh strainer to remove chile skin particles for a silky, professional texture without grittiness.
Fry Eggs in Remaining Oil 🍳
Reserve the flavorful oil from cooking your red onions and garlic to fry the eggs, adding depth and cohesion to the entire dish.
Layer Cheese at Temperature Peaks 🧀
Add cotija cheese after plating and top with warm mozzarella while chilaquiles are still hot so it melts slightly without becoming rubbery; this creates the ideal texture contrast.