Everyone seems to have a default breakfast. You know the one. You’re mulling over what to eat in the morning, then you sigh and say “I’ll just make this. Again.” Very frequently, it’s a rag tag assembly of whatever you have on hand in your fridge on a regular basis. It’s a reflection of your cooking habits where your stock characters/ingredients all work together.
This particular meal (if you really think about it) was probably the result of drinking way too much the night before and not wanting to go to any large lengths to create a fancy meal the following morning. I can imagine the inventor’s thought process going something like this:
“Lets see. I’ll take some super stale tortillas that I was too drunk to put away last night (they’re still good, right?) and…fuck it, I’ll just fry ’em up with some eggs and salsa. Christ, my head hurts.”
Pretty sure that’s how it went down.
In a way, chilaquiles are the Mexican answer to fried rice: an excess of a starchy meal component that is used in an ingenious way to get rid of leftovers. Chilaquiles are a spicy, fresh, and satisfying breakfast situation that bring a huge variety of textures and flavors to one meal. If you haven’t made these before, you better get on it. You just might have a new favorite default breakfast.
This recipe is designed to give you freedom to do what this dish does best: get rid of leftovers. All you really need are the things listed in the chilaquiles section, but adding a garnish or three and a couple add-ins can transform a good bowl of chilaquiles into a great one. We certainly have our preferences, and we can make this breakfast in our sleep, which is a helpful skill if you’re waiting (in vain) for your coffee to brew.
- 10 corn tortillas, left out overnight to become stale, cut into eighths
- Oil for frying
- 2 eggs, beaten
- ½ + ¼ cup salsa, divided
Note: Use any salsa you like: red or green. The idea is to use up whatever you have lying around. If we were to give you a recommendation, however, we would tell you to use our recipe for morita salsa. It turns out very 👌👌.
- More salsa
- Cilantro, chopped
- Queso fresco, crumbled
- Lime slices
- Fresh avocado, sliced
- 4 oz. chorizo, veggie sausage, protein of choice
- ¼ of a medium onion, chopped
- ½ of a small zucchini, sliced
- ½ cup roasted corn
In a deep skillet, heat a generous amount of oil on medium high and fry the chips in several batches until they are crispy and golden. Allow them to cool slightly drain excess oil on a plate with a paper towel. Set aside. Remove almost all leftover oil from the skillet if a lot remains.
Heat the same skillet on medium heat and cook your desired add-ins at this time. When they are done, add in the eggs and cook quickly, like scrambled eggs. When the eggs are almost done, add the ½ cup of salsa and stir until all of it is evenly incorporated. Add the chips and stir well. Add the remaining ¼ cup of salsa and stir well.
Serve immediately with a few garnishes, and tuck in.