Huevoquiles

Huevoquiles are a comforting Mexican breakfast or brunch dish that transforms humble corn chips into a hearty meal. The fried tortilla chips are gently simmered in a mixture of creamy red tomato salsa and heavy cream, allowing them to soften while absorbing the rich, savory flavors. This base is then topped with perfectly fried sunny-side-up eggs and a dollop of sour cream, creating a delightful contrast of textures from the chewy chips to the runny yolk. It is an ideal dish for weekend mornings, offering a satisfying and flavorful experience that feels both rustic and indulgent. The combination of spices in the salsa and the richness of the cheese makes it a standout choice for those craving a warm, comforting start to the day.

Cooking Method: Boiling, Frying, Stewing

Cuisine: Mexican

Courses: Side Dishes

Difficulty: Intermediate

Servings: 4

Calories: 10.8

Dietary: Vegetarian

Description

Huevoquiles are a comforting Mexican breakfast or brunch dish that transforms humble corn chips into a hearty meal. The fried tortilla chips are gently simmered in a mixture of creamy red tomato salsa and heavy cream, allowing them to soften while absorbing the rich, savory flavors. This base is then topped with perfectly fried sunny-side-up eggs and a dollop of sour cream, creating a delightful contrast of textures from the chewy chips to the runny yolk. It is an ideal dish for weekend mornings, offering a satisfying and flavorful experience that feels both rustic and indulgent. The combination of spices in the salsa and the richness of the cheese makes it a standout choice for those craving a warm, comforting start to the day.

Ingredients

1 cup Red Tomato Salsa (recipe

Directions

1
Combine the red tomato salsa and heavy cream in a saucepan.
2
Bring the mixture to a boil over medium heat.
3
Add the fried tortilla chips to the saucepan.
4
Reduce the heat and simmer, stirring frequently, until the chips soften, about 15 minutes.
5
Stir in the grated cheese mixture and remove the saucepan from the heat.
6
Melt the unsalted butter in a large nonstick skillet over medium heat.
7
Fry the eggs sunny-side up, just until the whites are set but yolks are still runny.
8
Ladle the corn chip mixture into serving bowls.
9
Top each bowl with a fried egg and 1 teaspoon of sour cream.
10
Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 10.8kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.7g3%
Sugars 1.6g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original ingredient list included "1 c Heavy cream" and "4 c Fried tortilla chips" mixed within the directions. These have been assumed as standard quantities for this recipe.

The cheese mixture consists of 2 parts grated Manchego, 2 parts grated Panela, and 1 part grated Cotija.

Fried tortilla chips can be made by frying corn tortillas in oil until crispy, or you can use store-bought thick corn chips for convenience.

For a vegan version, omit the eggs, cheese, and sour cream, and use a plant-based cream alternative.

Serve warm for the best texture, as the chips may continue to absorb liquid if left to sit.

Keywords: breakfast, brunch, corn chips, cream, eggs, fried eggs, huevoquiles, mexican, mexican breakfast, red salsa, simmered, sour cream, sunny side up, tomato sauce, comfort food, quick meal

Read it online: https://www.chefs-mate.com/recipe/huevoquiles/