About the Recipe
Chilaquiles are super easy to make. Crispy tortillas in a spicy tomato sauce and topped with a few eggs. It takes under 30 minutes to make, and it's vegetarian!
Ingredients
⅓ cup vegetable oil
6 corn tortillas, cut into wedges
½ red onion, diced
2 cloves garlic, minced
1 (7oz) can El Pato sauce, (it is a tomato sauce with jalapenos and seasoning)
½ teaspoon salt
2 – 4 eggs
Optional toppings
cilantro, avocado, diced red onion, grated cheese, lime slices
Preparation
Step 1
Heat the oil in a skillet over high heat. Once the oil is hot, add the tortilla triangles in a single layer and fry for a few minutes until golden brown, flipping once. Remove and set aside on a paper towel to drain. Repeat with the rest of the tortillas.
Step 2
Lower the heat to medium. Add the red onions to the remaining oil and sauté for a few minutes until they begin to soften. Add the garlic and sauté for about 30 seconds, and then add the tomato sauce, salt, and a splash of water to the skillet. Bring to a simmer, then add the fried tortillas. Stir to coat.
Step 3
To cook the eggs, move the tortillas to the outside edges of the skillet to create a well in the center. Drop the eggs into the sauce and cook to your liking—you can scramble them or cover the skillet and allow them to simply poach in the sauce.
Serve with the toppings of your choice. Enjoy!
Shortcut
If you don’t want to deal with frying the tortillas in camp, you can do this step at home and pack them with you, OR you can use store-bought tortilla chips.