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One Pan Fried Egg Chilaquiles

Take your nachos up a notch with this simple recipe - it's the perfect quick dinner for a busy night and totally family friendly

Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 to 6
Author Janssen Bradshaw


  • 2 - 15 oz cans tomato sauce
  • 2 tablespoons tomato paste
  • 4 garlic cloves minced
  • 1 chipotle pepper in adobo diced
  • 1 teaspoon ancho chile powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 40-60 corn tortilla chips
  • 2 cups shredded monterey jack cheese
  • 3-4 eggs

Toppings (pick the ones you want):

  • Sliced avocado
  • Diced red onion
  • Chopped scallions
  • Cilantro
  • Crumbled queso fresco


  1. Preheat oven to 425 degrees.
  2. In a large oven-safe skillet, stir the tomato sauce, tomato paste, garlic, chipotle peppers and spices over medium heat until it comes to a simmer.
  3. Remove half the sauce from the pan (I just stick mine in a glass liquid measuring cup) and set aside. Add half the tortilla chips to the pan and toss them around a little to coat them in the sauce. Smooth into a single layer (it doesn't have to be at all perfect - you just don't want a small mountain in the middle) and cover with half the grated cheese. Add the other half of the chips, cover with the sauce you set aside and then sprinkle on the second half the grated cheese.
  4. Carefully break your eggs on top of the chips and place the whole pan in the oven to cook for about 5-10 minutes, until the cheese is bubbling and the egg whites are opaque and the yolks are still a little runny.
  5. Remove and serve immediately with the toppings of your choice.

Recipe Notes

(adapted from How Sweet Eats)