This recipe for spicy sausage chilaquiles with eggs consists of homemade corn tortilla chips and red chile sauce, but is still incredibly easy to make. It’s packed with flavor and makes for a delicious brunch or breakfast for dinner!
On the list of things that make me happy breakfast for dinner is pretty high up there. But then again, so is breakfast for breakfast. And breakfast for snack. Also, tortilla chips. And spicy sausage. And eggs. And avocado. All of the above are on my extensive list of things that make me happy.
Lucky for me, this dish incorporates all of them into one delicious meal. It’s perfect for serving as brunch, but also makes a seriously amazing dinner. And I’m pretty sure nobody would complain about enjoying this as a snack either.
Perhaps most importantly, these these spicy sausage chilaquiles give you permission to eat tortilla chips at any time of day. Thank you very much, chilaquiles!
What are Chilaquiles?
When I think of chilaquiles, I think eggs because I like them best when served with eggs. But in fact, chilaquiles don’t necessarily need to involve eggs and at their heart are simply fried corn tortillas simmered in a green or red salsa, generally served for brunch. Chilaquiles actually translates from Nahuatl to “chile and greens,” though the Mexican dish can be made with either red or green sauce.
Chilaquiles can be garnished with a variety of ingredients, including jalapeños, cheese, avocado, cilantro, and more. They can make a great vegetarian dish, but you can also add meat and eggs to the, which is exactly what I did with these spicy sausage chilaquiles with eggs.
How to Make Homemade Corn Tortilla Chips
Traditionally, the corn tortilla chips in chilaquiles are fried, but I decided to bake mine simply because I knew it would be easier. And once you simmer them in a delicious sauce and combine them with spicy sausage and all kinds of toppings, you will not care at all that they’re baked not fried.
I cut each of my 8 small corn tortillas into 4 triangles, lightly brushed both sides in olive oil, placed them on a baking sheet, and sprinkled sea salt over the top.
Then I baked at 350 degrees for 12-15 minutes until they were nice and crispy.
Try your best not to snack on these chips while you’re making the rest of the chilaquiles. It’s a true test of self-control.
How to Make Red Chile Sauce for Chilaquiles
Technically, this is a super smooth red salsa, but could also be referred to as enchilada sauce. I’m calling it red chile sauce and I honestly want to eat it by the spoonful. Its incredibly easy to make as it simply requires pureeing all ingredients together in a blender.
Now all you have to do is cook the sausage and assemble the sausage chilaquiles.
How to Assemble Spicy Sausage Chilaquiles with Eggs
Cook sausage in a 10-inch skillet (I like to use cast iron) over medium-high heat, breaking up with a wooden spoon or spatula, until browned and cooked through. Remove sausage from skillet with a slotted spoon and wipe any excess oil out of skillet.
Pour red chile sauce into the skillet and set heat to medium. Once the sauce is simmering, add in corn tortilla chips and crumbled spicy sausage.
Toss everything together to coat.
Then top with fried eggs and any other toppings you desire. I went with sliced jalapeños, sliced tomatoes, crumbled cotija cheese, avocado slices, green onions, and lime wedges.
I like to use as many colorful ingredients as I can!
Shortcuts for Making Sausage Chilaquiles
Want to make these spicy sausage chilaquiles even easier than they already are? This is already an easy 30-minute meal, but I can tell you how to make it even easier. Here are a few tips:
- You can use store-bought tortilla chips. I still recommend using corn tortilla chips as they’re much tastier than flour for chilaquiles.
- You can use store-bought salsa or enchilada sauce. Make sure to use a high-quality sauce or salsa as this is a main component in the dish. I also recommend a smoother sauce over a chunky salsa.
- Omit the eggs. The eggs aren’t totally necessary for these sausage chilaquiles. They just make the dish a more delicious, well-rounded meal.
This is the kind of meal I could eat every day and never tire of it. It’s packed with flavor thanks to the spicy sausage and robust red chile sauce. And who doesn’t love a meal that lets you add all of the toppings you desire?
Also, like I mentioned, these spicy sausage chilaquiles give you full permission to eat tortilla chips for breakfast. How are chilaquiles not more popular than they are? I repeat: tortilla chips for breakfast!
Up to this point, I’ve mainly ordered chilaquiles at restaurants, but they’ve quickly become one of my favorite easy make-at-home brunch meals.
Though I don’t usually eat eggs as leftovers, I had some of these sausage chilaquiles leftovers the day after I made them and they were just as delicious. Hooray!
If you’re looking for more delicious savory brunch recipes, check out my Boston Baked Beans and Eggs and my Cornmeal Biscuits with Chorizo Gravy. I also can’t wait to make this Bacon Hash Browns Casserole from Cooking on the Weekends.
Spicy Sausage Chilaquiles with Eggs
- 8 corn tortillas, each cut into 4 triangles
- 2 Tbsp olive oil
- 1 Tbsp Sea salt
- 14.5 oz. can fire-roasted crushed tomatoes (can also used diced)
- 1/4 cup chopped onion
- 2 garlic cloves
- 1 Tbsp chopped jalapeño
- 2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp salt
- 1/2 lb. spicy sausage, removed from casings
- 4 large eggs
- 1/4 cup cotija (can also use queso blanco or fresco)
- Additional toppings: chopped tomatoes, sliced avocado, sliced jalapeño, scallions, cilantro, lime wedges (optional)
- Pre-heat oven to 350 degrees.
- Lightly brush corn tortilla triangles with olive oil on both sides and set in a single layer on a baking sheet. Sprinkle sea salt over them and bake for 12-15 minutes, until chips are lightly golden and crispy.
- While chips are baking, make red chile sauce. Put tomatoes, onion, garlic, jalapeño, chili powder, cumin, and salt in a blender and puree until smooth.
- Add sausage to a 10-inch skillet (I like to use cast iron) over medium-high heat. Cook for 8-10 minutes, breaking sausage up with a wooden spoon or spatula, until it's browned and cooked through. Remove sausage to a separate bowl or plate with a slotted spoon and wipe excess oil out of skillet.
- Pour the sauce into the same skillet the sausage was cooked in and turn heat to medium. When sauce comes to a simmer, add tortilla chips and crumbled sausage and toss to coat in sauce. Cook for 1-2 minutes.
- Spray a separate skillet lightly with cooking oil and set over medium heat. Add eggs to skillet and cook until whites are set but yolks still runny, 3-4 minutes.
- Top chilaquiles with eggs, cotija cheese, and any other desired toppings. Serve.