My favorite breakfast will always be Chilaquiles with a fried egg. Chilaquiles are corn tortillas that are lightly fried until crisp and then cooked in enchilada sauce. The texture is my favorite part. The tortillas are still a little crunchy but softer when they’re soaked in the sauce. Plus the runny egg is the best. I’m also adding my quick pickled red onions to the mix, which add another layer of texture that makes for the perfect breakfast.
Here’s how you make it! First, we pickle our onions. It will take an hour before they’re ready to serve but the process is simple enough. Just add your apple cider vinegar, white vinegar, water, salt and sugar to a small pot and heat until the salt and sugar dissolve. Then add your onions to a jar and pour the liquid over the red onions. Let it sit out for an hour before you use and then refrigerate. It should last you two weeks.
Next the chilaquiles. If you saw my cooking show on Instagram, you’ll know how to make these. Cut your tortillas into triangles, and put them in the hot oil, turning them periodically until they get crisp and slightly brown at the edges. Then remove them to a paper towel lined plate. Drain out all the oil but a couple tablespoons, and to the hot pan, add the enchilada sauce. Heat it up for just a minute before adding back in your tortillas, stirring to coat them. Then let them soften for about five minutes and serve with a runny egg on top and the pickled onions. It’s not much more involved than your regular full monty breakfast. See the full recipe below.
- 2 red onions, thinly sliced
- ¾ cup white vinegar
- ½ cup apple cider vinegar
- 1½ tsp salt
- 1 tbsp sugar
- 1¼ cup water
- 10 corn tortillas
- ½ cup vegetable oil
- kosher salt
- 10 oz. enchilada verde sauce
- In a large 24 oz jar, add the onions. In a small pot over medium heat, add the vinegars, salt, sugar, and water. Let the salt and sugar dissolve, stirring. Once dissolved, let it cool slightly for five minutes. Pour the liquid over the onions and let them sit out on the countertop for an hour. Then you can put on the lid and refrigerate for up to two weeks.
- Cut your corn tortillas into triangles. In a large skillet, add enough oil to cover the bottom in a quarter inch layer. Heat the skillet to medium high heat. Test the heat by adding one tortilla. If it sizzles when you add it, the oil is hot enough. Add all the tortillas if they fit, or do them in batches. Turn them periodically until they just start to get crispy and only slightly browned. Remove them from the oil to a paper towel lined plate. Sprinkle them with salt.
- Pour your oil into a grease jar, leaving just a couple tablespoons. Add your enchilada sauce to the pan and heat up for a minute. Add your tortillas back into the pan, stirring to coat, and cook for 5 minutes, until the tortillas are softened but have a little crunch.
- Meanwhile, to cook your egg, get a nonstick pan out and add enough oil to just coat the bottom. Heat over medium heat. Crack your egg into the pan and cook until the whites are set and the yolk is still runny. To speed the cooking of the whites, spoon the hot oil onto just the eggwhites while your egg is cooking.
- Put the cooked egg on the chilaquiles, add the pickled red onions as a topping, and serve immediately.
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