Sunday mornings are my favorite. I usually spend them lounging in bed, waking up slowly, relishing in the fact that I don’t have anywhere in particular to be, no to-dos that need to be checked off right away. When I finally crawl out from under the covers, I grab a cup of coffee that Kyle (the early riser of our relationship) has brewed.
Scrambled eggs are my go-to weekend breakfast (I finally learned how to make the best scrambled eggs—the secret is in the pull!), bacon (this recipe is everything) and english muffins (ideally from here). Sometimes, though, I like to mix up the breakfast routine and make something different—like waffles, pancakes, or chilaquiles!
Chilaquiles are a great weekend breakfast because they are quick and you can typically adapt them to whatever you have on hand. I made my own chips and homemade salsa for this version (because the salsa from Small Victories is soooo good), but I’ve also used store-bought of both, and honestly, it’s pretty great either way.
A couple pro tips for making the best chilaquiles: sauté the chips right before you’re ready to eat—and go easy on the salsa to start. The chips will get soggy in a hurry, especially if you over-do the salsa, and you can always add more. A little goes way farther than you’d think.
My other tip: fry the eggs separately rather than cracking them over the chips and baking. I’ve made it both ways, and it’s way easier to get the eggs perfectly cooked by frying and adding to the chips.
Chilaquiles are great for a crowd, and equally as perfect for two. Topped with lime sour cream, cotija and picked red onion (don’t skip this! so easy to make and they’ll keep in your fridge)—and you’ve got a show-stopping Sunday breakfast.
I paired them with a tequila-based cocktail called The El Diablo, which also has lime juice, ginger beer, and creme de cassis. It’s a great brunch cocktail but would also be delicious with tacos at dinnertime. Is there every really a bad time for tequila? Happy Sundaying!
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Chilaquiles for Two
adapted from Small Victories
For the salsa
- 1/2 lb tomatoes, chopped
- 1/2 jalapeño, diced, with seeds
- 1/2 yellow onion, sliced
- salt to taste
- small handful of cilantro leaves
- 2 tbsp lime juice
Heat oven to 425º. Arrange tomatoes and onion on a baking sheet; dress with a couple of tablespoons of canola oil and a pinch of salt, and roast for about 20 minutes, stirring occasionally.
In a blender or food processor, pureé roasted veggies with the jalapeño, salt, cilantro and lime juice. This recipe makes quite a bit of salsa, but I love to use it for dipping plain ol’ chips.
For the pickled red onions
- 1 red onion, thinly sliced
- 1 garlic clove, thinly sliced
- 2 tsp sugar
- 1.5 tsp salt
- 1/2 c. white vinegar
- 1/2 c. water
Combine all ingredients in a mason jar. Shake well. Let sit for at least 20 minutes until serving. Will keep in fridge for up to 2 weeks.
For the chilaquiles
- 4 generous handfuls of chips (fry strips or wedges of tortillas in canola oil, 1-2 minutes per side; or use store-bought chips)
- 1/4 c. salsa (see above)
- 2 fried eggs, sunny-side up
- sour cream (add lime juice to taste, optional)
- 1/4 c. pickled red onions (see above)
- 1/4 c. crumbled cotija
- cilantro leaves for garnish
In a deep skillet, combine chips with salsa. Sauté for a few minutes to coat chips; remove from heat. Arrange sautéed chips on two individual plates or bowls. Top with a fried egg, then pickled red onions, cotija, sour cream and cilantro. Serve immediately.
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El Diablo
makes two cocktails
- 3 oz tequila (blanco and reposado are both great options) or mezcal
- 2 oz creme de cassis
- 1.5 oz fresh lime juice
- 3-4 oz ginger beer
Assembly
Combine the first three ingredients in a shaker with ice. Shake until very cold, about 20 seconds. Strain into two coupe glasses. Top with ginger beer. Garnish with a lime wedge.