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+ servings


Like so many dishes of Mexican provenance, chilaquiles are sublime yet simple...little more than a stovetop casserole of tortillas and salsa.
But simplicity isn't always "easy," and to pull it of you'll need a solid salsa (I always have my Roasted Chile Salsa on hand) and a good cast-iron skillet.
This recipe first appeared in EveryDayCook.
Chilaquiles topped with an over-easy egg.
ACTIVE TIME: 20 minutes
TOTAL TIME: 25 minutes
Yield: 4 servings


  • 2 tablespoons vegetable oil
  • 5 to 6 medium corn tortillas, each torn into 4 to 6 pieces
  • 9 to 12 ounces Roasted Chile Salsa
  • 4 large eggs
  • 1/4 cup crumbled cotija cheese
  • 1 tablespoon chopped cilantro

Specialized Hardware

  • 10- to 12-inch cast-iron skillet


  • Heat the oil over medium heat in a 10- to 12-inch cast-iron skillet until oil barely shimmers. Heat your broiler to high and place a rack about 6 inches under the burner.
  • Add tortilla pieces a few at a time to the skillet. Once they're all in, they'll overlap, but move them around and flip them with tongs every now and then and they'll fry evenly.
  • When the chips are crisp and slightly brown around the edges, ladle in the salsa. If you prefer your chilaquiles on the crunchy side, go with 9 ounces. If you like it soft, as I do, go with 12.
  • Reduce the heat and allow the salsa to simmer and absorb into the chips a bit, 5 minutes. Since they’re fried, the chips will hold together forming layers.
  • Arrange the softened tortillas so that you can crack 4 eggs evenly across the surface, one in each quarter of the pan.
  • Park the pan under the broiler for 3 minutes or until the whites set. The yolks will hopefully still be a bit runny.
  • Remove skillet and scatter surface with the cotija cheese and the cilantro. Deliver to the table and serve right out of the skillet.