Chilaquiles with Fried Egg

Weichen Yan

Chilaquiles come together quickly for a delicious weekend brunch or weekday dinner. You can make these with fresh corn tortillas (cut and bake until golden) or with readymade tortilla chips bought from the supermarket. They both work well. Feel free to get creative with toppings – cilantro, avocado, chopped red onions, corn, sour cream, grated cheese – the options are endless! And don’t forget to #putaneggonit! The runny yolk from a fried egg adds a ton of flavor and an extra dose of nutrition.


This recipe was developed for the Egg Nutrition Center by Weichen Yan @peachonomics.

Total Time
Prep Time
Cooking Time


3 cups tortilla chips
3/4 cup ready-made salsa
2 large eggs
2 Tbsp avocado oil, divided
1 Tbsp chopped cilantro
1/2 medium avocado, sliced
1 Tbsp chopped red onion (or more to taste)
1/4 cup shredded cheddar or monteray jack cheese


  1. Heat a non-stick pan on medium-high heat and add 1 Tbsp avocado oil. When the oil is hot, add salsa and cook for a minute until fragrant. Add the tortilla chips and coat well in the salsa. Cook for 2min.

  2. Meanwhile, in another non-stick skillet, add the remaining 1 Tbsp avocado oil and heat on medium-high. Once hot, crack eggs into the pan and cook until egg whites are set (about 2 minutes).

  3. Once tortilla chips are coated in salsa and have cooked for a couple of minutes, split among two plates. Top each with cheese and let it melt a little in the residual heat. Then add a fried egg to each, plus avocado, cilantro, and red onion. Enjoy!

Nutritional Information

Makes 2 servings
Per Serving
  • Calories: 550
  • Total Fat: 38g
  • Saturated Fat: 8g
  • Sodium: 980mg
  • Carbohydrates: 39g
  • Dietary Fiber: 6g
  • Protein: 15g

Myplate Equivalents

Protein: 1 oz
Grain: 0
Fruit: 0
Vegetable: 0.5 cup
Dairy: 0.25 cup