Go Back
easy chilaquiles recipe with eggs

Easy Chilaquiles

My take on the classic Mexican breakfast! I keep it quick and easy by using premade sauce, and lots of fresh veggies as toppings.

Course Breakfast
Cuisine Mexican
Keyword Chilaquiles, One Pan
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4


  • ¼ cup avocado oil canola or vegetable works too
  • 12-15 corn tortillas cut into bite-sized pieces
  • 1 7 ¾ oz can El Pato tomato sauce or your favorite enchilada sauce or salsa
  • 4 eggs
  • 1 tbsp milk
  • ¼ tsp smoked paprika
  • salt & pepper to taste

Toppings (Optional)

  • Cotija, queso fresco or your favorite shredded cheese
  • Diced red onions
  • Cilantro
  • Sliced avocados
  • Sour cream or Mexican crema


  1. In a small bowl, mix the eggs, milk and seasonings with a fork and set aside.

  2. Add enough oil to a large skillet to cover the bottom of the pan. Heat over medium-high heat.

  3. Once the oil gets hot, carefully lay some tortillas along the bottom of the pan. I've found it's best to fry them in 2-3 batches. You don't want the tortillas overlapping too much, or else they won't get as crispy, and you want your tortillas to be extra crispy for chilaquiles. This will ensure that they hold up with the sauce and don't get too soggy.

  4. Cook, stirring often, until they start to turn golden brown and get a good crisp, approximately 5-10 minutes. Move to a plate with a paper towel, to soak up excess oil, and set aside.

  5. In the same pan, turn heat to medium and add the egg mixture. Once they’re cooked well, add the tortillas back to the pan, as well as the can of El Pato sauce (or whatever sauce or salsa you’re using). Gently mix it all together and cook for another 2-3 minutes to make sure everything is warmed and combined.

  6. Turn off heat, sprinkle on your favorite cheese and cover for approximately 5 minutes, to let the cheese melt. Serve immediately with your favorite toppings, such as queso fresco, onions, cilantro and avocado!