Prep Time:
20 min
Cook Time:
20 min
Total Time:
40 min
Servings:
2
With a tomato salsa base, this breakfast dish is part saucy shakshuka and part comforting chilaquiles. You can serve it for breakfast, but it’s hearty and satisfying so it makes a great breakfast-for-dinner dish too.
Ingredients
How to make it
-
1
In large skillet set over medium heat, heat oil. Cook onion, garlic, chili powder, cumin, oregano and paprika for 30 to 60 seconds or until fragrant. Stir in roasted red peppers, tomato and tomato paste. Cook for 4 to 5 minutes or until tomato has released its juices.
-
2
Add SANTITAS® Mild Salsa and 1/2 cup water; bring to a boil. Cook for 5 to 8 minutes or until sauce has thickened slightly.
-
3
Add SANTITAS® Yellow Corn. Toss in sauce to coat. Cook for 1 to 2 minutes or until tortillas soften slightly.
-
4
Meanwhile, in a separate nonstick skillet set over medium heat, melt butter. Crack eggs into skillet. Cover and cook for 2 to 3 minutes or until egg whites are just set for sunny-side up (or cook to desired doneness). Season with salt and pepper.
-
5
Top chilaquiles with fried eggs. Garnish with avocado, queso fresco, radish, jalapeño and cilantro. Serve with sour cream.
Tips & Tricks
- Substitute fried eggs with poached eggs if desired. For poached eggs, fill saucepan with enough water to reach 3 inches up side of pan; heat to a simmer. Stir in 2 tsp white vinegar. Break each egg into a small dish or saucer. Holding dish just above simmering water, gently slip each egg into water. Repeat for remaining eggs. Cook in barely simmering water for 3 to 5 minutes or until whites are set and yolks are cooked as desired. Remove eggs using slotted spoon. Drain well on paper towel before serving.
Is this recipe fire🔥 or do you have a way to make it better?
Let us know below!
© 2025 Frito-Lay® North America, Inc.