Avocado Egg Chilaquiles

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These Avocado Egg Chilaquiles are such a favorite in my house because they're ready in just 30 minutes and combine that perfect crunch of toasted tortillas with a fresh avocado salsa and a beautiful, soft yolk fried egg.

Course Breakfast, Breakfast & Brunch

Cuisine Tex-Mex

Keyword Avocado Egg Chilaquiles

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 253kcal

Author Shelby Law Ruttan

Equipment

Ingredients

½ cup salsa
2 large eggs
¼ cup cilantro ,chopped
1 lime , juiced
3 white corn tortilla OR 2 serving sizes of tortilla chips ,slightly crushed
½ cup avocado ,diced
2 tablespoon red onion ,diced
2 tablespoons chopped fresh tomatoes

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.

Nutrition