New This Month

Chilaquiles Egg Bake

For extra heat, replace one can or all of the mild Ro-Tel with the original variety. This dish pairs well with black beans.

  • Prep:
  • Total Time:
  • Servings: 4
chilaquiles egg bake

Photography: Armando Rafael

Source: Martha Stewart Living, March 2017


  • 3 cans (10 ounces each) diced tomatoes and chiles, such as mild Ro-Tel
  • 1 tablespoon extra-virgin olive oil
  • 2 large cloves garlic, minced (1 tablespoon)
  • Kosher salt and freshly ground pepper
  • 4 cups thick tortilla chips (4 1/2 ounces), such as Wild Harvest Natural Yellow Corn
  • 4 large eggs
  • 1/4 cup crumbled queso fresco, plus more for serving
  • 1/4 cup fresh cilantro leaves


  1. Preheat oven to 400 degrees. In a food processor, puree 1 can tomatoes and chiles. Heat oil in a 9-inch heavy-bottomed skillet over medium-high. Add garlic and cook, stirring, until just golden, about 45 seconds. Add puree and remaining 2 cans tomatoes and chiles. Bring to a boil; cook, stirring occasionally, until liquid is slightly reduced, 5 minutes. Remove from heat. Season with salt and pepper. Stir in tortilla chips to coat, breaking some up.

  2. Make a well in sauce with the back of a large spoon; crack 1 egg into it. Repeat with remaining 3 eggs. Season eggs with salt and pepper. Transfer skillet to oven and bake until whites are set and yolks are just barely set, about 11 minutes. Top with cheese and cilantro; serve, with more cheese.

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