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Recipe: Chilaquiles with fried eggs

Chilaquiles with fried eggs

While they are restorative, Hollyhock programs can take a lot of energy – whether it is learning new ideas or enjoying active movement. So it’s important that we fuel our guests with a good breakfast! The Hollyhock kitchen has been hard at work coming up with new creative dishes, and we love this new take on a Mexican classic.

Chilaquiles are a traditional Mexican breakfast made with tortilla chips simmered in sauce or salsa. The perfect mix of savory with a tiny bit of crunch!

Serves 4 


  • 12 6” stale corn tortillas cut in 6ths
  • 3 tbsp sunflower oil
  • ½ cup crema (or mix ½ tsp sugar into ½ cup sour cream)
  • ½ cup crumbled queso fresco or substitute feta cheese
  • ½ cup cilantro sliced
  • ¼ cup thinly sliced red onion
  • 2 cups salsa roja
  • 4 eggs
  • ½ tsp epazote (optional)
  • Salt to taste

Salsa roja:

  • 3 roma tomatoes
  • 1 serrano pepper
  • 1 clove of garlic
  • ¼ of a large onion
  • Salt to taste


To make the salsa, combine all the ingredients in a medium saucepan and cover with water. Bring to a boil and then reduce to medium heat and cook for about 15 minutes. Combine the cooked vegetables and ½ cup of the cooking water in a blender. Allow to cool somewhat before blending to make a smooth sauce. Season with salt.

To make the chilaquiles, preheat the oven to 400 degrees, toss the tortillas in the sunflower oil, spread them out on a sheet pan and sprinkle with salt. Bake for about 10 minutes, checking frequently until the tortillas are crisp and golden on the edges. Remove them from the oven. Meanwhile preheat a large deep skillet over medium heat, and a pan for frying eggs. Add the salsa  and epazote to the skillet and cook it for about 5 minutes. Then carefully stir in the chips and start frying your eggs. Cook the chips for about 2 minutes.

Serve the chilaquiles garnished with the crumbled cheese, cilantro, thinly sliced red onion, crema, and top with a fried egg.


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