Chilaquiles (breakfast nachos)


  • 2fried eggs
  • tbsp. at table(15 ml )olive oil
  • 1 cup(250 ml )mild taco sauce
  • 2 cups(500 ml )corn chips
  • ½ cup(125 ml )tomatoes, chopped
  • ½ cup(125 ml )grated cheddar cheese
  • tbsp. at table(30 ml )red onion, chopped
  • tbsp. at table(15 ml )fresh cilantro, finely chopped
  • 2lime wedges (optional)


  1. Heat oil in a skillet over medium heat; add the taco sauce and bring to a gentle boil. Gently fold in the corn chips; simmer for about 3 minutes or until the chips are tender.

  2. Divide the potato chip mixture between two plates. Top with tomatoes, fried eggs, cheese, red onion and cilantro. Serve with lime wedges (optional).


• To bring out the flavors of this dish, use unsalted or lightly salted corn chips.

• For added heat, garnish with slices of jalapeño peppers, pickled or fresh.