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Chilaquiles with Homemade Tomato Sauce & Fried Egg

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Corn tortillas baked with a zesty tomato sauce and creamy goat cheese, topped with fried eggs. The perfect brunch dish for colder days.

Chilaquiles with Homemade Tomato Sauce & Fried Eggs | healthynibblesandbits.com #glutenfree

Something’s been going on at this side of the Mississippi. I, the queen of granola-for-breakfast-all-day-any-day, only want savory nibbles for breakfast. Maybe I’m experiencing a bit of chocolate backlash from making all these sweet treats lately. I don’t know what, but I’ve been chasing my granola with a slice of cheese, slathering hummus and avocado on toast, and dipping those hard-boiled eggs in soy sauce. Do any of you get into one of these “food moods” too?

Chilaquiles with Homemade Tomato Sauce & Fried Eggs | healthynibblesandbits.com #glutenfree

For The Recipe Redux this month, I had to grab a cookbook and adapt a recipe from page 42 or page 142 of the cookbook. This is the perfect challenge to celebrate 42 months of The Recipe Redux! I selected The America’s Test Kitchen Cooking School Cookbook, one of my favorite kitchen reference books in my collection. From tips on how to make the juiciest chicken breasts to how to prepare the best lasagna, this tome of a cookbook has so many useful tips for budding cooks.

Homemade Tomato Sauce | healthynibblesandbits.com #vegan #glutenfree

On page 142 is a recipe for tomato sauce, which I’ve never made before. Let me tell ya, this is one of the best tomato sauces I’ve ever tasted! The tomato sauce recipe calls for canned crushed and diced tomatoes, which lends itself to a nice, thick tomato sauce. Add a couple herbs and spices in there, and you’re set for a versatile sauce in the kitchen!

Chilaquiles with Homemade Tomato Sauce & Fried Eggs

Instinctively, I wanted to use the sauce to create a pasta dish, but that would have been a bit predictable. Let’s step outside the box.

I found this recipe for chilaquiles on Bon Appétit which completely fit right into my savory breakfast kick. Fried egg on top—totally necessary.

Homemade Tortilla Chips

I made some homemade tortilla chips, but you can easily cut up some corn tortillas to layer at the bottom of your baking dish.

This dish satisfied my savory breakfast cravings and more. I made an extra batch of tortilla chips just so I could use it to dip in this tomato sauce. It was straight up good.

Chilaquiles with Homemade Tomato Sauce & Fried Eggs | healthynibblesandbits.com #glutenfree
5 from 2 votes
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Servings: 4
Author: Lisa Lin

Chilaquiles with Homemade Tomato Sauce & Fried Egg {Recipe Redux}

Prep Time20 minutes
Cook Time20 minutes

Ingredients

Tomato Sauce

  • 2 tablespoons olive oil
  • 4 cloves of garlic, minced
  • 1 28-ounce can (800g) crushed tomatoes
  • 1 14-ounce can (200g) diced tomatoes
  • 1 tablespoon onion powder
  • 1/4 cup chopped parsley
  • salt to taste

Chilaquiles

  • 10 corn tortillas
  • 1/4 cup (60ml) olive oil
  • pinch of salt
  • 1 cup tomato sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 cup crumbled goat cheese, any cheese works also
  • 4 large eggs
  • parsley for garnish
  • 1/2 lime

Instructions

  • Heat a small pot with 2 tablespoons of olive oil over medium-low heat. Add the minced garlic immediately. You don’t want to wait for the oil to heat up, as that will burn the garlic faster.
  • When the garlic starts to brown, add the crushed and diced tomatoes, and let it simmer for 10-15 minutes. The tomato sauce will splatter a bit, so be careful! Once the sauce has simmered, add the onion powder, parsley, and salt to taste. Turn off the heat and set aside.
  • Preheat oven to 375 degrees F (190 degrees C). Brush two baking pans lightly with olive oil.
  • Brush one side of each corn tortilla with olive oil. You don’t need a lot of oil, but you do want to make sure that every bit of the surface is moistened with the oil. Stack the tortillas on top of each other. Quarter the tortillas by chopping it in half and then chopping each half down the middle. Line all the tortilla pieces onto the greased baking pans, sprinkle some salt (I also added some onion powder), and bake for 8-12 minutes, or until the tortillas are slightly browned.
  • Turn up the oven to 450 degrees F (230 degrees C). Place all the tortilla chips on the bottom of a rectangular baking dish. Mine was an 8×11-inch baking dish.
  • Take 1 and 1/4 cups of the tomato sauce, and stir in the chili and garlic powder. Pour the sauce on top of the tortilla chips, and give it a quick stir to incorporate everything. Top the tortilla chips with goat cheese and bake for 5 to 7 minutes.
  • While the tortilla chips are baking, fry up 4 eggs.
  • Serve the chilaquiles by dishing out some of the baked tortilla chips and top it with a fried egg. Garnish with parsley and a bit of lime juice.
  • Save the rest of your tomato sauce for another dish!

Notes

1. Tomato sauce recipe adapted from The America’s Test Kitchen Cooking School Cookbook.
2. You can also make this recipe with store-bought tortilla chips. Just use about 4 to 5 cups of chips. You can also use chopped up corn tortillas.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!
Category: brunch
Chilaquiles with Homemade Tomato Sauce & Fried Eggs

*Note: This post contains affiliate links. The products purchased through the links will cost the same to you, but I receive a small commission for the purchase. Thanks for supporting the brands that keep me inspired in the kitchen!

Lisa Lin Head Shot

Hello! I’m Lisa Lin

Here, you’ll find well-tested Asian recipes, pantry guides, and recipes from my sassy mother, Mama Lin. Through my recipes and cooking videos, I hope to honor the food and traditions that surrounded my Chinese American upbringing.

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  6. dr barb, nutrition budgeteer says

    I had chiliquiles for the first time just a few months ago while staying at a girlfriend’s house in Lake Tahoe. My girlfriend’s husband who is from Mexico made them for all of us. They were a great change of pace for breakfast, although ours did not have an egg on top. Thanks for the recipe.

    Reply

  8. genevieve @ gratitude & greens says

    Ooooh, I really want a copy of that cookbook. I basically want all the America’s Test Kitchen books! I’ve actually never had chilaquiles before, but I’ve always wanted to try them. They look like such a wonderful, hearty breakfast. You’ve convinced me! Excited to try these at home. Happy holidays to you and your family!

    Reply

    • Lisa says

      I need to make chilaquiles more often and switch it up with different sauces. I never realized how easy they are to make! The egg is so good with this!

      Reply

  10. Alanna says

    These look amazing!! I want to eat this for breakfast, lunch, and dinner 🙂 I’ve been in the same savory-craving mood the past couple of days! Must be all of the holiday treats.

    Reply

    • Lisa says

      Thanks, Alanna! Yea, the holiday sweets have definitely been getting to me this year. Normally, I would be eating 5 chocolate biscuits a day, but that certainly hasn’t happened . . . yet.

      Reply

  13. kita says

    Not sure what it says about me, but I could pretty much chase everything with cheese and guac. This… this looks like a breakfast of champs!!

    Reply

  21. Sarah @ SnixyKitchen says

    I’m with you! I’m craving only savory for breakfast these days too – and it’s probably because I’m up to my ears in cookies and sweets! I can’t believe you made your own chips – they look so crispy! These chilaquiles sound so delicious – my husband is going to be all over this recipe.

    Reply

    • Lisa says

      I think I may have taken my savory breakfast kick a bit too far. I had toast with pate and smoked salmon yesterday morning. Totally normal person breakfast, right?

      Reply

  24. Alyssa says

    5 stars
    I needed to use up corn tortillas and an awkward half jar of store bought marinara sauce. This recipe is a very easy and tasty way to use up odd leftovers, and even though I had too much sauce for my tortillas and skipped a bunch of herbs, it still turned out great. Fried egg is a must in this dish and really brings it all together.

    I also put this entire dish on top of salad greens and still tasted great (and it semi cooked them). Definitely saved me the trouble of having to figure out a side salad!

    This might be one of my new go-to easy weekday meals. Thanks for the recipe 🙂

    Reply
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