Breakfast Chilaquiles

Chips and salsa topped with a fried egg is a dish you'll crave every morning.


  • 6-8 corn tortillas, cut into triangles and fried
  • 3/4 cup shredded chicken
  • 2 eggs
  • 1 cup canned crushed tomatoes
  • 1/2 cup chicken broth
  • 1/2 onion
  • 2 garlic cloves
  • 1 serrano chili
  • 1/4 teaspoon cumin
  • 1/4 teaspoon dried oregano
  • Crumbled queso fresco to taste
  • Crema Mexicana or sour cream to taste
  • Chopped cilantro for serving
  • Lime wedges for serving
  • Salt and pepper to taste
  • Vegetable oil for frying


  1. Fry the eggs sunnyside up. Set aside.
  2. In a blender, combine the tomatoes, chicken broth, onion, garlic, serrano, cumin, oregano, and salt and pepper.
  3. In about 2 tablespoons of oil, cook the sauce for about 8-10 minutes, or until thickened and deeper in color. Then stir in the shredded chicken.
  4. Turn off the heat and mix in the fried tortillas.
  5. To serve, top with crumbled queso fresco, crema, the fried eggs, cilantro, and a squeeze of lime.