Whether you're rushing through a busy Tuesday or hosting a slow Sunday brunch, these Avocado Egg Chilaquiles are the ultimate 30-minute flavor powerhouse. This perfectly balances the crunch of toasted corn tortillas with the creamy richness of fresh avocado and a perfectly fried egg.
I'll always cherish the memory of my Nanny frying eggs in plenty of salty butter, creating that soft yolk I loved dipping my toast into as a child. While I went through a phase of avoiding eggs as I got older, this vibrant recipe finally won me over and brought those cozy breakfast feelings back to my kitchen.
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Why You'll Love This Recipe
Ready in a flash: you can have this whole meal on the table in about 30 minutes, which is a lifesaver on busy mornings.
The perfect crunch: I love the contrast between those crispy toasted tortillas and the creamy, fresh avocado salsa.
Easy to swap: it's super flexible, you can use bagged chips if you're in a hurry or swap lime for lemon if that's all you have in the fridge.
Key Ingredients
See the recipe card below for a full list of ingredients and instructions.
- Corn tortillas: these provide the crunch and structural base for the dish once they are toasted.
- Fresh avocado: this adds a rich, creamy texture that perfectly balances the acidity of the lime and salsa.
- Large eggs: a soft-cooked yolk acts like a built-in sauce, tying the crispy corn tortillas and fresh salsa together.
- Salsa: use a quality salsa that brings immediate heat and flavor without needing a long list of extra spices. You may want to try my homemade salsa for canning recipe!
- Lime juice: a splash of citrus brightens the whole plate and keeps the avocado looking vibrant and green.
Ingredient Substituions
- Need a shortcut? Grab a bag of tortilla chips (I love the Veggie & Flaxseed chips from Trader Joe's) instead of baking your own corn tortillas.
- Out of limes? You can easily use lemon juice to get that hit of acid needed to keep the avocado tasting fresh.
- Not a fan of red onion? Try using sliced green onions or even a little diced shallot if you want a milder flavor.
How to Get a Perfect Fried Egg
If you want a picture-perfect egg with a clear, bright yolk and no "cloudy" film, there is one simple secret. Before you put your egg in the pan, crack it into a small mesh strainer to let the thin, watery part of the white drain away. This leaves you with only the thick white that stays put in the skillet, ensuring your fried egg looks professional every single time!
What to Serve with Chilaquiles
These Avocado Egg Chilaquiles are pretty filling on their own, but I almost always serve them with a side of crispy air fryer bacon or chicken breakfast sausage. They are the perfect salty pairing for the creamy avocado! If you're making this for a weekend brunch, a side of fruit or homemade refried beans makes it a real feast.
If you give these Avocado Egg Chilaquiles a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!
📖 Recipe
Avocado Egg Chilaquiles
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Ingredients
Instructions
- If using corn tortillas, preheat your oven to 350℉. Spread the strips on a baking sheet and bake for about 10 minutes until they just start to brown. Let them cool for 10 minutes. They'll get much crunchier as they sit.
- Divide your tortilla strips (or store-bought chips) into two individual baking dishes. Top them with the salsa and pop them in the oven for about 10 minutes to get everything warm.
- While the chips are warming up, toss together your diced avocado, onion, tomatoes, cilantro, and lime juice in a small bowl.
- Set a mesh strainer over a bowl and crack your eggs into it one at a time. Let that think watery part of the white drain away so you're left with a nice thick white.
- Coat a small skillet with cooking spray and heat it over medium heat. Gently slide your strained eggs into the pan and cook them until the whites are set but the yolks are still nice and soft.
- Carefully place your fried eggs onto the warm tortillas and top with the fresh avocado mixture. Serve with extra lime wedges on the side.
Barry says
Such a unique approach, I will try!
Monica says
This looks amazing! I'm having this for dinner tonight.
allie @ Through Her Looking Glass says
I love everything about this gorgeous egg dish, Shelby. Especially that you make the tortilla strips yourself. I have a southwestern egg dish that you do that for and they are SO GOOD!!!! I can see why you'd come back to eggs over this recipe. What a treat!
Sara says
I can't wait to make this for my family! It has everything they love all in one dish!
Sue Lau says
Avocado and eggs is SO GOOD! Yours looks yummy.
Cindys Recipes and Writings says
So colorful and inviting, Shelby!
Monica says
What a beautiful dish! It has all of my favorite things. We love brunch on the weekends and I'll have to make this. I know it will be a hit!!!!
Peter @ Feed Your Soul Too says
Chilaquiles are a favorite breakfast. Your dish looks really good.
Lucy says
I love eggs and avocado together. This looks like the perfect breakfast for dinner dish!
Tara says
Yum! Sounds so easy and flavorful! I will definitely be making this.
Sara Maniez says
As I read your post, I am eating an avocado, I love them, what a great idea for dinner!
Tracy | Baking Mischief says
Such a pretty dinner! It's like a healthier, breakfast for dinner version of nachos. I'm usually not one for runny yolks, but I could definitely get behind these. 🙂
Michelle says
I love avocado! And these look delicious. Can't wait to try it out.
Noel says
Great way to serve your eggs!
Caroline | carolinescooking says
So simple but delicious I'm sure!
Liz says
Now THIS is a marvelous way to eat an egg! And I love Marion's technique for the perfect looking fried egg 🙂
Renee@Renee's Kitchen Adventures says
I'm drooling over here! What a yummy dish! Avocados and eggs go so well together!
claudia says
I love everything in this and it looks amazing great photo shot!