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Chilaquiles with Sunny-Side-Up Eggs

April 2, 2025

Chilaquiles with Sunny-Side-Up Eggs

How to Make Chilaquiles with Sunny-Side-Up Eggs


5 min prep time


12 min cook time


4servings


1 ½ cups sauced chips, 1 egg

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Step-By-Step Instructions:

  1. Preheat the oven to 375°F.

  2. Spread tortilla triangles on a baking sheet and drizzle with 1 tsp olive oil. Toss to coat and sprinkle with salt.

  3. Place the baking sheet in the oven and bake, flipping halfway, until crispy and golden, 10-12 minutes. Set aside.

  4. Heat remaining olive oil in a medium skillet over medium heat. Add onion, garlic, zucchini, cumin, and smoked paprika. Cook, stirring occasionally, until softened, 3-4 minutes.

  5. Add Roma tomatoes, vegetable broth, and crushed tomatoes. Simmer for until tomatoes break down and sauce thickens slightly, 8-10 minutes. Mash or blend lightly if desired for a smoother texture. 

  6. Heat a non-stick skillet over medium-low heat. Spray lightly with cooking spray and crack eggs into the skillet. Cook until the whites are set and yolks are still runny, about 3–4 minutes. Remove from heat.

  7. Toss the baked tortilla chips in the skillet with the warm tomato sauce, coating evenly. Divide the sauced chips among 4 plates. Top each plate with a sunny-side-up egg and cilantro.

Mexican/Southwestern
Breakfast and Brunch
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Nutrition facts

4 Servings



  • Serving Size

    1 ½ cups sauced chips, 1 egg


  • Amount per serving



    Calories





    230

  • % Daily value*

  • Total Fat
    9g

    12%

    • Saturated Fat
      2g

      10%
    • Trans Fats
      0g

  • Cholesterol
    210mg

    70%

  • Sodium
    260mg

    11%

  • Total Carbohydrate
    26g

    9%

    • Dietary Fiber
      4g

      14%
    • Total Sugars
      7g
    • Added Sugars
      0g

      0%

  • Protein
    11g

  • Potassium
    570mg
    12%

Ingredients

corn tortillas (cut into triangles)
8 small

olive oil (divided)
2 tsp

Kosher Salt
1/4 tsp

yellow onion (diced)
1 small

garlic (minced)
1 clove

zucchini (diced)
1 small

ground cumin
1/2 tsp

smoked paprika
1/2 tsp

roma (plum) tomatoes (chopped)
4 med

low sodium vegetable broth (or water)
1 cup

canned crushed tomatoes (no salt added)
1 cup

eggs
4 large

nonstick cooking spray
1 whole

fresh cilantro (chopped)
1/4 cup