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My Favorite Breakfast Recipe, Chilaquiles con Huevos!

Hola amigos! Michael here from JMZ Farms. Today, I want to share with you one of my absolute favorite dishes to make with my farm-fresh, organic pasture-raised eggs: Chilaquiles con Huevos. This quick and easy Mexican breakfast is a staple in my dad’s kitchen, and I'm excited to show you how to make it. It's perfect for those mornings when you want something delicious but don't have a lot of time. Plus, it's made with simple ingredients you probably already have at home.

Ingredient Notes:

  • Tortillas: For the best chilaquiles, you need good quality corn tortillas. They give you that crispy texture that’s essential for this dish. Make sure to use fresh ones that haven't soaked up the salsa too much.

  • Oil: Lightly frying the tortillas in oil gives them a delightful crunch. Trust me, this step is worth it!

  • Eggs: The star of the show! My JMZ Farms eggs add a rich protein punch. You can cook them however you like—scrambled, sunny-side up, or over easy.

  • Salsa: I like using a store-bought salsa verde for its spice and flavor, but you can use any salsa you prefer.

  • Cheese: Adding cheese gives the dish a melty texture and great flavor. Queso fresco or shredded mozzarella works perfectly.

My Chilaquiles con Huevos Recipe:


  • 8 corn tortillas, cut into small squares

  • 2 tablespoons of oil (vegetable or canola)

  • 4 JMZ Farms organic eggs

  • 1 cup salsa verde

  • ½ cup shredded cheese (queso fresco or mozzarella)

  • Salt and pepper to taste

  • Optional toppings: avocado slices, chopped cilantro, sour cream, diced onions


1.Prepare the Tortillas:

  • Heat the oil in a large skillet over medium-high heat.

  • Add the tortilla quarters in batches, frying them until they are golden and crispy. This should take about 2-3 minutes per batch.

  • Remove the fried tortillas and place them on a paper towel-lined plate to drain excess oil. Lightly season with salt.

2.Cook the Eggs:

  • In the same skillet, reduce the heat to medium.

  • Crack the eggs into the skillet, cooking them to your preferred style. I often go for sunny-side up, but scrambled or over easy are also great options.

  • Season the eggs with a pinch of salt and pepper.

3.Combine with Salsa:

  • Remove the eggs from the skillet and set them aside.

  • Pour the salsa verde into the skillet, heating it until it begins to simmer.

  • Add the crispy tortilla quarters back into the skillet, gently tossing them in the salsa until they are evenly coated.

4.Assemble the Dish:

  • Sprinkle the shredded cheese over the top of the salsa-coated tortillas. Allow it to melt slightly.

  • Place the cooked eggs on top of the tortillas.

  • Garnish with your favorite toppings like avocado slices, chopped cilantro, a dollop of sour cream, and diced onions.

5.Serve and Enjoy:

  • Serve the chilaquiles immediately while they are hot and the tortillas are still slightly crispy.

Why I Love Chilaquiles con Huevos:

This dish is a favorite of mine because it's not only delicious but also incredibly versatile. It's a great way to use up leftover tortillas and salsa, and the addition of our organic eggs brings a wonderful richness and protein boost. Chilaquiles con Huevos is a comforting and satisfying meal that can be enjoyed for breakfast, brunch, or even a quick dinner.

Give my favorite chilaquiles con huevos recipe a try and taste the difference that JMZ Farms’ organic pasture-raised eggs make. Happy cooking!

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