Chilaquiles with Fried Eggs

I cannot believe that it has been ages since I last posted but my life has been so much busier. I am still cooking and I am still singing but that is not all that I am doing. I find myself yearning to write again but with more details. Since I started homeschooling 5 years ago, so much of my life has focused on my girls’ education more than content creating. I figured at some point I would be back to it. I look at the time that I have had in the blogging years and I have been a vegan blogger, a mommy blogger, and influencer and now a homeschooling blogger. You could say that I have been trying to maximize the time with what I am currently doing.

I still cook almost every day. My girls are at least involved in 1-2 meals a day. If I could show you all that we do, you would say I was insane. I kind of been doing insane stuff all my life but not making money from it. Here is a recipe I have been perfecting in the sense that I do not spend a lot of time making but learning how to multi-task so that the meal is finished much quicker than expected. My husband was so impressed he even said I could make it during the week. Fat chance.

This is a recipe that requires some multi-tasking so that the family is not eating at mid-day. This will take some practice but eventually it will become easier. As you are boiling tomatoes for the salsa, you can heat the oil to fry the corn tortillas. If you want refried beans, you can use canned but I usually have a pot of beans from a previous meal ready in the fridge. Either way, you can also be warming the beans. The last thing to be prepped are the fried eggs that go over the chilaquiles.

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Chilaquiles with Fried Eggs

A popular Mexican brunch dish that is family-approved.

Course: Breakfast

Cuisine: Mexican

Keyword: black beans, corn tortillas, eggs, fried

Yield: 5 servings

Author: Noelle

Equipment

• Pots
• pans

Notes

24 corn tortillas, cut into triangles

2 cups vegetable oil, for frying

 

7-10 eggs (1-2 fried eggs per dish, depending on desire)

 

Queso fresco, crumbled

1 red onion, thinly sliced

½ cup cilantro, chopped

Crema

 

⅓ cup refried beans per person

 

Recipe

 

Heat vegetable oil in a large pot on medium high heat. Meanwhile, prepare the tomato salsa. Cut the tortillas into triangles by slicing 8 tortillas at a time in half and then slicing each half in quarters. Once the oil is heated, drop the triangles into the oil and fry for 5-7 minutes or until they look slightly golden. Stir the tortillas ever so often so that they do not clump. After each batch of tortilla chips is cooked, place them in a bowl draped with paper towels, in order to drain excess oil.

 

Red sauce recipe

 

6 Roma tomatoes

2 garlic cloves

½ onion

1 jalapeno, seeded for spicy, or deseeded for non spicy

 

In a medium pot, bring to boil 6 tomatoes, jalapeño,1/2 onion, 2 garlic cloves and 1 tsp salt for 10 min.  Drain water and place items in a blender and blend until smooth. Return the red salsa back to the pot and place on low heat.

 

Warm the refried beans.

 

Once all the tortillas are fried, start frying the eggs in a skillet. Meanwhile, toss the crispy tortillas into the hot salsa. Divide the chilaquiles onto each plate. Add the red onions, cilantro, cheese, and crema. Top them with 1-2 fried eggs and serve with a side of beans.

Enjoy.

If you would like to take a look at other Chilaquile recipes, check out these Veggie Mole Sauce Chilaquiles or Mexican Chilaquiles with shredded chicken. Either way, I think I have come along way with my cooking so I would stick to this current recipe.