For a spicier kick, consider using a hotter variety of jalapeño or adding a pinch of cayenne pepper to the salsa. Feel free to customize the toppings based on your preferences. Diced red onions, pickled onions, or a drizzle of hot sauce would all make excellent additions. For a vegetarian option, consider adding black beans or corn to the chilaquiles for added protein and texture. If you don’t have cotija cheese, Monterey Jack, queso fresco, or any cheese on hand will do.
Chilaquiles Scramble
-
PREP TIME20 mins
-
COOK TIME20 mins
-
TOTAL TIME40 mins
-
SERVING4 People
-
VIEWS12
A vibrant and comforting brunch dish that elevates the classic chilaquiles with the creamy texture of scrambled eggs. Inspired by traditional Mexican flavors, this recipe offers a delightful blend of textures and tastes, perfect for a weekend treat or a quick and satisfying meal.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate24 g
-
Cholesterol253 mg
-
Fiber5 g
-
Protein15 g
-
Saturated Fat9 g
-
Sodium616 mg
-
Sugar4 g
-
Fat32 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped onion and jalapeño, sautéing until the onion becomes translucent, approximately 5 minutes. Incorporate the diced tomato and minced garlic, cooking for another minute. Pour in the salsa verde, ensuring you scrape up any flavorful browned bits from the skillet's bottom. Season generously with cumin, salt, and pepper. Lower the heat to a simmer and let it bubble gently for 2 minutes. Add the tortilla chips and toss them until they are well-coated in the savory sauce.
02
Step
7 mins
In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Whisk the eggs together in a bowl until well combined. Pour the whisked eggs into the hot skillet and cook until they begin to set, which should take about 2 minutes. Gently scrape the cooked egg from the edges of the pan and fold it towards the center. Continue cooking until the eggs are halfway cooked but still slightly runny, approximately 2 to 3 minutes more.
03
Step
4 mins
Gently fold the scrambled eggs into the tortilla chip mixture, stirring continuously to ensure the eggs finish cooking evenly, about 2 minutes. Sprinkle the crumbled Cotija cheese over the mixture and then turn off the heat, allowing the cheese to melt slightly from the residual warmth.
04
Step
1 mins
Divide the chilaquiles scramble among four plates. Garnish each serving with slices of fresh avocado, a sprinkle of chopped cilantro, and a dollop of sour cream.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Curtis Predovicokuneva
Jul 1, 2025The step-by-step instructions are clear and easy to understand, even for beginner cooks.
Hailee Ondricka
Jun 30, 2025The Cotija cheese adds the perfect salty touch!
Destin Doyle
Jun 28, 2025I love that this recipe is so flexible. I can easily adapt it to use whatever I have on hand.
Chyna Robel
Jun 28, 2025The flavors are perfectly balanced, and the textures are fantastic. The crispy tortilla chips add a nice crunch.
Frieda Harber
Jun 20, 2025I made this for a potluck, and it was gone in minutes! Everyone raved about it.
Miller Rolfsonfisher
Jun 18, 2025I never thought to scramble eggs with chilaquiles! What a great idea!
Bailey Harris
Jun 16, 2025Next time I'm going to try making it with black beans for some extra protein.
Asa Langworth
Jun 13, 2025I added some leftover shredded chicken to the scramble, and it was a huge hit!
Dereck Heidenreich
Jun 6, 2025This recipe is so easy to follow, and the results are delicious! My family loves it for weekend brunch.
Justina Moen
Jun 2, 2025This has become a staple in our house. It's quick, easy, and satisfying.