Chilaquiles! It’st’s such a fun word to say!

And such a fun and festive breakfast. Actually, I can eat this dish at given time because it has so much flavor. Whenever I have a craving, I need to have a fix ASAP.

Side note: chilaquiles is a proven and popular hangover cure.

Chilaquiles the perfect dish because it combines everything I love about Mexican food into one skillet: garlicky salsa, tortilla chips, cheese, cilantro, hot sauce…and eggs! It is traditionally a peasant dish and the color of the salsa depends on the region. I personally want to have it all in life, so I implement both red and green. It may seem like a complex situation in such a small vessel, but most of the ingredients are garnish. So feel free to embellish as you wish!

TIP: Using a cast iron skillet is ideal for this recipe!



mexican chilaquiles

serves 2-4, 5 minute prep + 15-20 minute cook time


1 cup black beans
1 cup tomato sauce
4 cloves garlic
1 teaspoon cumin
2 eggs
tortilla chips
sea salt and ground black pepper, to taste
jalepeño, cilantro, scallion, cotija cheese, lime, hot sauce for garnishes



Preheat oven to 350 degrees and heat a cast iron skillet on a medium flame

Cook garlic in skillet, being careful not to burn. After a moment or two, add tomato sauce, cumin, and black beans and simmer.

Remove from heat after 5 minutes. Add eggs on top of sauce and arrange tortilla chips in skillet.

Bake on lowest rack in oven for 15 minutes. This will give you a runny egg. 20 minutes for more solidity.

Remove from oven and garnish with cilantro, scallion, cotija cheese, sriracha, and lime.