Recipes
One-Pot Chilaquiles
These one-pot egg chilaquiles combine crispy tortilla pieces, rich tomato sauce, and perfectly cooked eggs for a bold, campfire-ready breakfast or brunch. Quick to prepare in a single pan, this easy recipe delivers big flavour with minimal cleanup—perfect for outdoor cooking or relaxed mornings.
Serves
4
Prep Time
15 min
Cook Time
10 min
Print RecipeIngredients
- 4 eggs
- 2 tbsp (30 mL) olive oil
- 6 small tortillas cut into wedges
- 1 small onion, chopped
- 1 tbsp (15 mL) minced garlic
- 1 jar marinara sauce
- 1 tbsp (15 mL) chili seasoning
- Salt and pepper to taste
- ¼ cup (60 mL) grated cheese (your choice)
- ¼ cup (60 mL) chopped fresh cilantro (optional)
Instructions
- Step 1
In a large skillet, heat the oil over medium heat. Brown a few tortilla wedges at a time for 30 seconds on each side until crispy. Set aside on a plate.
- Step 2
In the same skillet, cook the onion and garlic for 1 minute.
- Step 3
Add the marinara sauce and chili seasoning and bring to a boil. Season with salt and pepper and then place the tortilla wedges on top of the sauce.
- Step 4
Make four wells in the mixture and crack an egg into each one. Cook for 5 to 7 minutes until the egg whites are set, but the yolks are still runny.
- Step 5
When serving, top with cheese and cilantro, if desired.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 380 |
| Fat | 26 g |
| Carbohydrate | 39 g |
| Fibre | 7 g |
| Protein | 14 g |
| Sodium | 813 mg |
