Red Chilaquiles with Egg

Marta Veme
An easy breakfast to prepare, with ingredients that everyone has in the refrigerator. Perfect for a family Sunday!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
3
Servings
  • 2 tomatoes, large
  • 2 serrano chiles
  • corn tortillas
  • 2 eggs
  • 1/4 onions
  • 100 grams ranchero cheese, grated
  • salt and pepper
  • vegetable oil
  • red onions, finely chopped
  • fresh cilantro, chopped
Preparation
20 mins
20 mins
Low
  • Boil the tomatoes and chiles in a pot for about 10 minutes.
  • Blend with the piece of onion and a little of the cooking water, season with chicken broth powder or salt.
  • Cut the tortillas into large squares and brown them in a medium skillet with the oil.
  • Add the salsa and salt to taste, cook for 10 minutes over low heat, tasting to achieve the right saltiness.
  • Make a sunny-side-up egg in a very hot skillet. Season to taste, and place it on top of the chilaquiles.
  • Serve on individual plates and add cheese, cilantro, and red onion.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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