Chila-what?! You’re probably wondering what the heck are chilaquiles, right? Or maybe you know and you know that they are delicious. They are basically a Mexican dish that is comprised up of deep fried tortilla chips/strips, a spicy tomato sauce and cheese. Sounds amazing, right? Add eggs and you have a Chilaquiles Sramble that will shake up your morning in a fantastic way. Brunch lovers rejoice!
The difference between my chilaquiles and what you would find at a restaurant, is that mine are a lot healthier due to the ingredients used. I do love a healthyish breakfast dish especially since it’s my favorite meal of the day. This is filling and packed with loads of flavor. It’s fairly easy to make as well. Hopefully you enjoy this as much as I do! Let’s get cooking!
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 1 or 2 depending on how hungry you are!
- 2 eggs
- 2 corn tortillas, cut into small squares
- 2 pieces of ham or Canadian bacon (can omit if you don’t eat pork), cut into small squares
- 2-4 tsp cooking oil
- 1/8 tsp chili powder*
- 1/8 tsp smoked paprika*
- 1/8 tsp cumin*
- 1/8 tsp garlic powder*
- 1/8 tsp onion powder*
- Salt & Pepper to taste
- 2 tbsp salsa (use your favorite)
- 2 tbsp sour cream or Greek yogurt (optional)
- 1 oz. Cotija cheese or Mexican blend cheese (optional)
- Avocado (optional)
*You can also just sprinkle (eye ball it) the seasonings into the eggs rather than using 1/8 tsp (most people don’t have this).
*Double or triple the recipe if you are feeding a family. You will be fine with 1/4 tsp of each of the seasonings.
- Egg Prep: Crack eggs into a small mixing bowl. Add seasonings (chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper) and then beat the eggs until everything is thoroughly mixed. Set aside.
- Warm 1-2 tsps of cooking oil on a saute pan to medium high on the stove top. Once hot enough, add the cut tortilla strips and ham. Cook until the edges turn brown and crispy (about 5-10 minutes).
- Once the tortillas and ham are browned, lower the heat to medium low. Add the egg mixture. Cook until the eggs are no longer watery. If using Mexican blend cheese, add before taking the chilaquiles off of the stove top.
- Place egg mixture on a plate. Garnish with salsa, sour cream/Greek yogurt, cotija cheese and avocado.
- Brace yourself for an explosion of flavor in your mouth. Aka: mouf party!
Until next time my friends!