Raise your hand if you love chilaquiles! ? Now raise your hand if you’ve ever had them with mole! ??
In honor of Hispanic Heritage Month, which runs from September 15th through October 15th and celebrates the many influences and inspirations Hispanic and Latino communities contribute to the United States, I’m incorporating some of my favorite flavors and ingredients that were always found in my mom’s kitchen growing up.
Growing up, my mom used to make us chilaquiles rojos every other Saturday morning while we watched cartoons, scrambling the eggs into the tortillas but adding mole (al estilo Oaxaca). Did you know eggs are a nutritional powerhouse, with one large egg containing 6 grams of high-quality protein and nine essential amino acids, all for 70 calories?!
Topping your chilaquiles with a fried egg is an equally delicious and simple variation to start your morning off! ? Research shows eating high-quality protein foods for breakfast, like eggs, can help you and your family feel more energized and satisfied throughout the day.
Check out this video I created in partnership with the American Egg Board.
- 6 tortillas
- ¼ cup+ 2 tbsp vegetable oil
- 1⅓ cup mole rojo sauce
- 1 egg
- diced onion
- queso cotija
- Start by placing your tortillas in a stack and cutting them into 8 triangles. In a medium-sized sauté pan on medium high heat, heat up the ¼ cup of vegetable oil and mix in your tortilla triangles. Fry your tortillas for 5-6 minutes until they are golden and crispy. Once your tortilla chips are crispy, mix in the mole sauce and toss your chips until they've all been coated in mole.
- In a small sauté pan on medium heat, heat up the remaining 2 tablespoons of vegetable oil. Crack open an egg in the middle, reduce the heat to low and cover the egg with a lid. Cook for 3-4 minutes until the edges are crispy and the whites are fully cooked then season with salt and pepper.
- To serve, place your chilaquiles on a plate. Add the fried egg over your chilaquiles and sprinkle the diced onion and crumbled cotija on top.