Easy Breakfast Chilaquiles

This delicious and easy recipe for breakfast chilaquiles blends tortilla chips and salsa with eggs, for a satisfying and protein-filled morning dish.

I have enjoyed chilaquiles in many California and Mexican kitchens over the years. If you’re not familiar with this Mexican breakfast staple, it is a rustic dish of tortilla chips tossed with salsa, then served as a bed or topping for eggs. Use your favorite salsa here, fresh or bottled; both green and red versions work well. I imagine the recipe began as a delicious way to use leftover corn tortillas and salsa, and countless variations have flourished ever since.

This modern adaptation keeps things simple with prepared salsa and store-bought tortilla chips. Those shortcuts cut the cooking time considerably, which is a real boon for the Seriously Simple cook.

In this version, the salsa mixture is spooned over the eggs, but you can also cook the eggs directly in the salsa if you prefer. Either way, the sauce surrounds the bright yellow eggs and creates a colorful, flavorful, satisfying start to the day. Serve with sliced fresh fruit and, if you like, a few extra tortilla chips to complete the meal.

Easy Breakfast Chilaquiles

Serves 4

Ingredients:

• 16 ounces favorite green or red salsa, fresh or bottled
• Pinch cumin
• 1 1/2 cups tortilla chips
• 1 tablespoon unsalted butter
• 8 eggs
• 1/4 cup shredded cheddar cheese
• Salt and pepper
• To garnish:
• Sliced avocado
• Sour Cream
• Shredded cheddar cheese
• Extra tortilla chips

Directions:

1. Combine the salsa and cumin in a medium saucepan on medium heat and simmer for about 3 minutes. Add the tortilla chips, using tongs to coat them evenly for about a minute. Remove from heat and reserve. The chips should be slightly crisp and chewy.
2. Place the butter in a 9-inch skillet on medium heat. While pan is heating combine the eggs, cheese, salt and pepper in a medium bowl and whisk until well blended.
3. Add the eggs to the pan and scramble them on medium heat until cooked but not dry.
4. Spoon the eggs into individual shallow soup bowls and then spoon over the salsa equally among the bowls. Garnish with avocado, sour cream, shredded cheddar cheese and tortilla chips; serve immediately.

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.

© 2026 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.

Another breakfast delight with a regional touch: French-Style Scrambled Eggs and Rosemary Candied Bacon

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