Ingredients:

  • 1.5 lbs (680g) Roma tomatoes, cored
  • 1 medium white onion, roughly chopped
  • 2-4 jalapeño peppers, stemmed and seeded (adjust to your spice preference)
  • 4 cloves garlic, peeled
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon sugar
  • Salt and black pepper to taste
  • 1/2 cup (120ml) chicken broth or water (optional, for thinning)
  • 12 oz (340g) corn tortilla chips (thick-cut for best results)
  • 2 tablespoons vegetable oil
  • 1/2 cup (120ml) crumbled queso fresco or cotija cheese
  • 1/4 cup (15g) chopped fresh cilantro
  • 4 large eggs
  • 1 avocado, sliced or diced
  • 1/2 cup (120g) Mexican Crema or sour cream (optional)
  • Lime wedges, for serving

Instructions:

  1. Roast the tomatoes, onion, jalapeños, and garlic under a broiler/grill or in a hot skillet until slightly charred.
  2. Blend the roasted vegetables with olive oil, oregano, cumin, sugar, salt, and pepper until smooth. Add broth/water if needed to thin.
  3. Taste and adjust seasoning.
  4. Heat the salsa in a large skillet over medium heat. Simmer for 15-20 minutes, stirring occasionally, to deepen the flavour.
  5. Heat the vegetable oil in the skillet with the salsa.
  6. Add the tortilla chips to the salsa and gently toss to coat.
  7. Cook for 2-3 minutes, or until the chips are slightly softened but still retain some crispness.
  8. While the chilaquiles are simmering, fry the eggs in a separate skillet to your desired doneness (sunny-side up or over-easy are traditional).
  9. Divide the chilaquiles among plates.
  10. Top with fried eggs, queso fresco, cilantro, avocado, and Mexican crema (if using).
  11. Serve immediately with lime wedges.