Crispy Tortilla Chips Salsa (Printable)

Crispy tortilla chips coated in salsa, topped with fried eggs and fresh garnishes for a satisfying Mexican breakfast.

# What You'll Need:

→ Tortillas & Oil

01 - 6 small corn tortillas, cut into triangles
02 - 1/3 cup vegetable oil for frying

→ Salsa

03 - 1 cup store-bought or homemade salsa verde or roja

→ Eggs

04 - 2 large eggs

→ Toppings

05 - 1/4 cup crumbled queso fresco or feta
06 - 1/4 small red onion, thinly sliced
07 - 2 tablespoons chopped fresh cilantro
08 - 1/2 avocado, sliced
09 - 2 tablespoons sour cream or Mexican crema
10 - Salt and pepper to taste
11 - Optional: sliced jalapeños, radishes, cooked shredded chicken or beans

# How To Make:

01 - Heat the vegetable oil in a large skillet over medium-high heat. Fry the tortilla triangles in batches until golden and crisp, approximately 1-2 minutes per side. Drain on paper towels and lightly season with salt.
02 - Remove excess oil from the skillet, leaving about 1 tablespoon. Reduce heat to medium and add the salsa. Simmer for 1-2 minutes until slightly thickened.
03 - Add the crispy tortilla chips to the salsa, tossing gently to coat. Cook for 1-2 minutes until the chips are well coated but still retain some crunch.
04 - In a separate nonstick skillet, fry the eggs to your preferred doneness with sunny side up being traditional, ensuring whites are set and yolks remain runny. Season with salt and pepper.
05 - Divide the salsa-coated chips between two plates. Top each portion with a fried egg.
06 - Garnish with crumbled cheese, red onion, cilantro, avocado, and a drizzle of sour cream. Add any optional toppings as desired.

# Expert Advice:

01 -
  • That magical moment when crispy chips meet warm salsa and a runny yolk breaks everywhere—pure comfort in a bowl.
  • It comes together in 25 minutes flat, making it perfect for weekend mornings when you actually have time to enjoy breakfast.
  • You can customize it endlessly based on what's in your fridge, so it never gets boring.
02 -
  • Don't let the chips sit in the salsa too long before serving or they'll turn to mush—this dish is meant to be eaten right away while there's still texture contrast.
  • The temperature of your skillet matters way more than you'd think; if the oil isn't hot enough, your chips will absorb oil instead of crisping, and you'll end up with greasy regret instead of breakfast magic.
03 -
  • If your tortillas are a day or two old, they fry better and absorb oil less aggressively than super-fresh ones.
  • Warming your plates for just a minute under hot water keeps the chilaquiles at the perfect eating temperature from first bite to last.
Go Back