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Welcome the day with the bright flavors of chilaquiles with fried eggs. An eye-opening breakfast made with chorizo, black beans, and roasted corn.

Breakfast Party of 18

We are lucky to have a group of dear friends. The common thread among the four families is our children's elementary school. Having met at school functions or during afternoon pick-up, we have forged friendships that are gold. With an age range of 7 years between the youngest child to the oldest, the kids consider themselves almost cousins.

For several years, we have traveled on spring break trips around the country In a game of planes, trains, and automobiles, we have crisscrossed the country. Bucket list items like traveling in RVs, visiting national parks out west, and swimming in the Gulf of Mexico have been tackled. Hopefully soon, we will resume our travels. However, we are starting to lose some of the participants to college spring break. While the college kids may be out on their own, we still have the memories of our full group of 18.

Trying to fit the whole group in a restaurant could be a challenge. As a result, we cooked most meals at home, sharing the duties. Occasionally, we did splurge for pizza or breakfast. And it is a breakfast memory that comes to mind.

I believe I have shared the challenges of feeding picky children. Restaurant menus could just inflame the pickiness tendency. Anything out of the ordinary was instantly suspect. However, one breakfast restaurant had a menu item that could not be resisted. Named Breakfast Fiesta, this egg dish was a burrito with eggs, beans, potatoes, and salsa. Nothing overly fancy, but my son inhaled his breakfast. Could it have been the power of suggestion?

Chilaquiles or quesadilla?

My version of a breakfast party starts with chilaquiles, easy to make and a perfect vehicle for eggs. However, the chilaquiles are made with tostadas and treated like a quesadilla. The filling here is pork chorizo, black beans, roasted corn, and queso fresco. Use whatever you have on hand such as tomatoes, peppers, hash browns, or rice. Top with the style of eggs you prefer - fried, scrambled, or poached.

I like to roast the vegetables for the chilaquiles sauce to add a nice roasty flavor. Once out of the oven, the vegetables are thrown into a blender and combined to make a sauce.

If you want to add a little heat, add a rehydrated chile such as guajillo to the blender. This sauce can be made ahead of time so that your breakfast comes together with less prep. Season with salt and pepper.

Putting it all together

With the oven preheating to 350 degrees, coat a sheet pan with cooking spray. Pour the chilaquiles sauce into a wide, shallow bowl. Add a tostada shell to coat both sides. Shake off excess and lay the shell on the sheet pan. Layer any ingredients you want in the quesadilla. Place another shell in the sauce, coating both sides. Remove any excess and lay it on top of the first shell, just like a quesadilla. But made like chilaquiles.

Place the sheet tray in the oven for 10 minutes. This will give you some time to prepare your eggs. I like a crispy-edged, over-easy egg. Then embellish the top with some avocado, hot sauce, and more queso fresco.

Celebrate the morning

While there are many breakfast options, chilaquiles with fried eggs is a celebration of bright flavors, textures, and ingredients worth choosing. Savor your morning and indulge in this hearty meal!

Recipe

two small cast iron skillets, each with a single serving of chilaquiles topped with a fried egg and avocado slices

Chilaquiles with Fried Egg

Course: Breakfast

Cuisine: Compliments many cuisines

Prep Time: 6

Cook Time: 25

Servings: servings

Calories: 679kcal

Brighten up your morning with a breakfast of chilaquiles with fried eggs. The bold flavors and variety of ingredients deliver an eye awakening meal.

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Ingredients

Chilaquiles

4 plum tomatoes chopped into large pieces
1 ½ cups onion large dice
½ cups jalapeno pepper 2 large peppers, large dice
2 garlic cloves large
2 tablespoons olive oil
salt and pepper
8 tostada shells

Fillings

6 ounces pork chorizo
2 ears corn roasted and cut off the cob
1 cup black beans
1 cup queso fresco
1 avocado
¼ cup cilantro minced
4 eggs
hot sauce to taste

Instructions

Sauce

Preheat oven to 425°
Place large diced tomatoes, onion, jalapeno pepper, and garlic cloves on a sheet pan. Toss with olive oil. Season with salt and pepper.
Bake for 10 minutes. Turn the vegetables over on the sheet pan and place back in the oven for 9-10 minutes more, until the vegetables start to look charred.
Put the vegetables in a blender and process until pureed.

Making Chilaquiles

Place the sauce in a wide bowl. Add the tostada to the sauce, turning to completely cover both sides. Place on a sheet pan coated with cooking spray. Repeat with 3 more tostadas.
Get your fillings ready. I browned and drained chorizo. I also roasted the corn on the burner of the stove with a high flame. You could put the corn under a broiler also to roast it.
Put the assorted fillings on top of the tostada shells on the sheet pan. Add crumbled queso fresco.
Coat both sides of another tostada shell with the chilaquiles sauce. Place it on top of the fillings of one tostada. Repeat with the remaining three tostadas.
Warm in the oven for 10 minutes.
While the chilaquiles are in the oven, prepare the type of eggs you prefer - fried, scrambled, poached. Place the prepared egg on the top of the chilaquiles when taken out of the oven. Garnish with slices of avocado, cheese, cilantro, and hot sauce.