Foodie Crush · by Heidi Larsen★ 5.0 (13)
How to Make THE BEST Chilaquiles with Eggs
NUTRITION · PER SERVING35M COOK
CAL 25%·PRO 29%
CARBS 44G35% OF CAL
11G FIBER4G ADDED14G INTRINSIC15G OTHER18G TOTAL SUGAR
FAT 31G55% OF CAL
6G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy tortilla chips simmered in spiced chile sauce and topped with sunny-side-up eggs and fresh garnishes. A classic Mexican breakfast.
mainmexicanegg disheggs🍳 skillet🌀 blendervegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons canola oil
- 4 large eggs
- 1 1/2 cups ancho-enchilada sauce (, (recipe below), or your favorite canned enchilada sauce)
- 2 cups tortilla chips
- 1/4 cup diced red onion
- 2 tablespoons chopped fresh cilantro
- 2-3 radishes (, thinly sliced)
- queso fresco cheese (, crumbled)
- 1 avocado (, diced or sliced)
- 1 lime (, cut into wedges)
- 2 cups hot water
- 4 dried Ancho chiles (, stemmed and deseeded)
- 3/4 sweet onion (, roughly chopped )
- 1 15- ounce can fire-roasted tomatoes
- 4 cloves garlic (, smashed)
- 1 tablespoon honey
- 2 1/2 teaspoons kosher salt
At a glance
PER SERVING · TIME 35M
CAL 25%·PRO 29%
CARBS 44G35% OF CAL
11G FIBER4G ADDED14G INTRINSIC15G OTHER18G TOTAL SUGAR
FAT 31G55% OF CAL
6G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 1981mg
- Total sugar
- 18g
- Added sugar
- 4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1071mg
- Calcium
- 215mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1981MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.