Chilaquiles con Huevos

    Live your best brunch life with these delicious one-pot Chilaquiles con Huevos! All you need is thirtyish minutes and a handful of ingredients to really wow your fellow brunch-loving friends.

    I always thought chilaquiles con huevos would be difficult to make. It looks like a pretty intricate meal, right? I am so glad to be wrong!

    Chilaquiles can be made with a homemade rojo or verde sauce but ain’t nobody got time for that. Grab your favorite chunky salsa and a can of green chiles for some quick shortcuts. I made my own tortilla chips because I’m fancy like that. Uh, totally kidding. I am not fancy at all. If I’m being honest, I made the tortilla chips myself because I had a bunch of corn tortillas that weren’t going to get eaten.

    If you’d like to make your own tortilla chips as well, I have included instructions in the recipe notes!

    chilaquiles con huevos overhead

    So, I already said this recipe takes like, 10 minutes of hands-on time. But did I mention that it’s actually healthy? Don’t get me wrong, I love going out for brunch! Occasionally, anyway. These chilaquiles con huevos are all the best parts of brunch without any of the worst parts: grease, excessive salt, you know the deal. In fact, I actually feel good for hours after eating these!

    When you make this recipe for a weekend brunch, your friends will be so impressed with you. Matt said these chilaquiles are restaurant quality. What?! I mean, I make delicious food but restaurant quality? What a freakin’ compliment! Make it a true brunch with a pitcher of tequila sunrise! Because OJ + tequila + chilaquiles = a match made in heaven!

    Have I convinced you to make these chilaquiles yet? Check out the recipe below! And tell me — what’s your favorite brunch meal?

    chilaquiles con huevos close up

    Chilaquiles con Huevos

    • Yield: 4 servings
    • Prep Time: 10 minutes
    • Cook Time: 30 minutes


    • 4-6 eggs
    • 1 tbsp avocado oil (your favorite cooking oil will work)
    • 1 white onion, diced
    • 1 16-oz jar of your favorite salsa
    • 1 4-oz can green chiles
    • 3/4 cup water
    • 1 cup low-sodium black beans, drained
    • 1 cup shredded monterey jack cheese (+ more for topping!)
    • 5-6 oz corn tortilla chips
    • Salt and pepper, to taste
    • 1 avocado, diced
    • 1-2 green onions, chopped


    1. Preheat oven to 350F. In a large pan, heat avocado oil over medium heat.

    2. Once the pan is hot, add diced onions to your pan and saute for 2-3 minutes. Add in the salsa, water, and green chiles. Mix well. Bring to a boil and then reduce heat to a simmer. Let mixture simmer for 10 minutes.

    3. After simmering, add black beans and cheese to your pan. Mix well. Fold the tortilla chips in and again, mix well. Make 4-6 divots in the mixture and crack your eggs into the divots.

    4. Bake chilaquiles con huevos for 15-20 minutes or until eggs have reached your desired doneness. The yolk will still be slightly runny at 15 minutes and less so at 20 minutes.

    5. Top with chopped green onions, avocado, salt, pepper and more cheese!


    How to make your own tortilla chips: In a large pot, heat about an inch of vegetable oil over medium heat to 350F. While the oil is heating, stack your tortillas and cut into 6 pieces like you would a pizza. Alternatively, you can cut into slices. Let fry up for about a minute, remove using a slotted spoon and drain on a paper towel-lined plate. Season with a little bit of sea salt (and maybe some lime juice? yum!) and set aside. Now you have the perfect chips for chilaquiles con huevos!