A Mexican breakfast of crisp corn tortillas tossed briefly in red salsa and topped with egg, crema, cheese, and onion.
18 min prep 22 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the corn tortillas into triangles and fry them in the vegetable oil for 4 to 5 minutes, until crisp.
Boil the tomatoes, half onion, garlic, and dried hot peppers for 8 minutes.
Blend the boiled sauce ingredients with the salt.
Thicken the sauce in a pan for 5 minutes.
Add the crisp tortilla pieces to the sauce and turn gently for 2 minutes.
Cook the eggs in a separate pan for 4 minutes, leaving the yolks runny.
Finely chop the remaining onion, crumble the white cheese, and slice the avocado.
Serve chilaquiles rojos with the eggs, strained yogurt, white cheese, onion, and avocado.
💡 Tip: Turn the tortilla pieces in the sauce for only 2 to 3 minutes; when some crisp edges remain, the plate feels better balanced.
🍽️ Serving suggestion: Serve chilaquiles rojos on hot plates with egg, white cheese, strained yogurt, and optional avocado on top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~430
kcal calories
17
g protein
46
g carbs
20
g fat
9g
Sugar
8.9g
Fiber
1509mg
Sodium
10.8g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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