The Best Chilaquiles Rojos Recipe

  • Author: Jeanette
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 people 1x


Breakfast will never be the same after you eat this lovely chilaquiles recipe. Add a side of refried black beans and you’re good to go!



  • 2 tbsp avocado oil
  • 8 keto tortillas (about 4.5″ diameter or standard size)
  • 8 organic eggs (free range)
  • 1.5 tsp himalayan pink salt (or to taste)
  • 1 tsp garlic powder
  • 2 tbsp salsa ranchera


  1. Crack eggs into a bowl. Add spices and salsa and wisk. Move to the side.
  2. Cut up tortillas (by hand or knife) into small pieces.
  3. Add oil to heated pan. Let the oil get hot then add tortillas. Lower head to medium.
  4. Start stiring. You’re going to be here a while. You want to get the tortillas nice and toasted. This could take anywhere from 10-15 minutes, depending on tortilla thickness. You might need to add more oil if the pieces aren’t toasting.
  5. Once the tortilla pieces are nice and toasted, add the egg and mix together a bit.
  6. Let eggs and tortillas cook for 5 minutes or so.
  7. Once that side is almost cooked half way through, using a spatula cut the chilaquiles into four parts and flip each one over. Turn off the burner.
  8. Serve and enjoy with avocado slices, cojita cheese, more salsa, and a side of beans.


Use free range eggs – trust me.

  • Category: Breakfast
  • Cuisine: Mexican