Loaded Chilaquiles Rojos

19 ingredients
4 servings
35 minutes mins

Load ’em up! These Chilaquiles are one of the best Mexican feasts to enjoy with friends and family.

Made better topped with our runny golden yolks.


10 soft tortillas cut into triangular nacho-shaped wedges

4 tbsp olive oil

400g chopped tomatoes

1/2 white onion roughly chopped

Small handful chopped jalapeños

4 garlic cloves

1 tsp cumin

1/4 tsp cinnamon

1 tsp sugar

1/2 tsp dried oregano

Seasoning- 1/2 tsp salt & 1/2 tsp pepper

1 tbsp veg oil

250ml chicken/veg stock

Perfectly loaded with:

4 Fried Happy eggs

Crumbled feta

Avocado sliced

Radishes sliced

Sour cream

Handful chopped coriander


  1. Pre-heat oven to gas 6, 200°C, fan 180°C and lay your tortilla triangles in single layers across two lined baking trays, drizzle all over with a little oil and pop in the oven for 10-15 mins.
  2. Meanwhile, blitz together your chopped tomatoes, white onion, jalapenos, garlic, cumin, cinnamon, sugar, oregano and seasoning until smooth.
  3. Heat 1 tbsp of veg oil in a large non-stick pan over a medium-high heat and add your blitzed mixture. Simmer for 5 mins until thickened ensuring to stir occasionally and then add the stock and cook for a further 5 mins.
  4. Remove your tortillas from the oven once baked and fold through your rojos sauce and simmer for a few mins before serving.
  5. Top your Chilaquiles Rojos with a Happy fried egg and then load with feta, avo, radish, sour cream and a good sprinkle of corriander for a Mexican breakfast fiesta like no other!