Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Spicy Salsa Chilaquiles

4.7
Save
Rate
Tap to rate
PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
34 min
SERVINGS
4 servings
Breakfast Brunch Mexican
Spicy Salsa Chilaquiles
Ingredients
  • 2 tomatoes, chopped
  • 6 dried chile de arbol peppers
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon chicken bouillon granules
  • salt to taste
  • water to cover
  • 2 tablespoons vegetable oil, or to taste
  • 2 (6 inch) corn tortillas, cut into strips
  • 4 eggs
Instructions
1
Combine the fresh tomatoes, chile de arbol peppers, onion, garlic, and chicken bouillon in a saucepan; add sufficient water to submerge the ingredients. Heat it over high flames until boiling point is reached, then decrease heat and cook, stirring periodically, until the tomatoes and peppers become tender, approximately 5 to 10 minutes.
2
Carefully extract the chile peppers from the saucepan using a slotted spoon and transfer them to a blender; blend until they form a uniform consistency. Pour the blended mixture into the saucepan with the tomato mixture; blend until smooth.
3
Heat oil in a large skillet over medium heat. Fry and stir the tortilla strips in the hot oil until they turn golden brown and crispy, 3 to 5 minutes. Crack eggs into the skillet; stir until scrambled and cooked through, around 5 minutes. Strain the blended sauce over tortillas and eggs; mix well.