Red Chilaquiles (chee-lah-KEE-lays)


Start your day with a burst of vibrant flavour! Featuring crispy tortilla chips smothered in a zesty red sauce, topped with creamy avocado, eggs, and a sprinkle of fresh coriander for that delightful Mexican-inspired experience.


Here's what you'll need:

Sauce -

  • 1 tsp. olive oil
  • 4 garlic cloves, minced
  • 1 small canned chipotle pepper, diced
  • 1 tbsp. adobo sauce
  • 455g can tomato sauce
  • 1 tsp. dried oregano
  • ½ tsp. chilli powder
  • ½ tsp. ground cumin
  • 240ml chicken broth
  • ¼ tsp. salt
  • ¼ tsp. ground pepper

Chilaquiles -

  • 3 large eggs
  • 170g tortilla chips
  • 2 tbsp. feta cheese, crumbled
  • 1 sliced avocado
  • 6 sliced radishes
  • 2 tbsp. diced red onion
  • 3 tbsp. Greek yogurt
  • 2 tbsp. coriander, chopped


    Here's how to make it:

    Add the olive oil to a medium skillet over a medium heat, add the garlic and sauté for 1-2 minutes until fragrant. Add the chipotle pepper, adobo sauce, tomato sauce, oregano, chilli powder, cumin, broth, salt and pepper. Bring to a boil, then reduce the heat to low and simmer for 5-10 minutes (this will help thicken the sauce). Remove from the heat and set aside until ready to use.

    While the sauce is simmering, prepare the toppings and start frying the eggs.

    Add the tortilla chips to the sauce and gently flip over the tortilla chips until they are all well coated in the sauce. Cook over a medium heat for 2-3 minutes until the chips have softened slightly.

    Remove from the heat and serve immediately topped with a fried egg, feta cheese, sliced avocado, radish, red onion, Greek yogurt and coriander. Eat and enjoy!


    Nutrition per serving

     Prep Cook Kcal Fats(g) Carbs(g) Protein(g) Fibre(g)
    10 mins 15 mins 572 32 55 17 11


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