Chilaquiles with Spicy Salsa

A chilaquiles dish made with crispy tortilla strips, tomatoes, chile de arbol peppers, and eggs for a tasty Mexican breakfast or brunch.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 329 Calories

Ingredients

• 4 eggs
• water to cover
• salt to taste
• 2 cloves garlic, minced
• 2 tomatoes, chopped
• 1 onion, sliced
• 1 teaspoon chicken bouillon granules
• 2 (6 inch) corn tortillas, cut into strips
• 2 tablespoons vegetable oil, or to taste
• 6 dried chile de arbol peppers

Recipe Instructions

Step 1

Combine tomatoes, chile de arbol peppers, onion, garlic, chicken bouillon, and salt in a saucepan; add enough water to cover. Bring to a boil; reduce heat and cook, stirring occasionally, until tomatoes and peppers soften, 5 to 10 minutes.

Step 2

Transfer chile peppers to a blender using a slotted spoon; blend until smooth. Pour in tomato mixture; blend until smooth.

Step 3

Heat oil in a large skillet over medium heat. Cook and stir tortilla strips in the hot oil until crispy, 3 to 5 minutes. Crack in eggs; stir until scrambled and set, about 5 minutes. Strain blended sauce over tortillas and eggs; mix well.