Chilaquiles Scramble Recipe

Name: Chilaquiles Scramble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, divided, or to taste; 1 small onion, finely chopped; 1 jalapeno pepper, finely chopped; 1 small tomato, diced; 2 cloves garlic, minced; 1/2 cup salsa verde (green salsa); 1/2 teaspoon ground cumin; salt and ground black pepper to taste; 3 cups tortilla chips; 5 eggs; 1/2 cup crumbled Cotija cheese; 1 avocado, sliced; 1/4 cup chopped fresh cilantro; 2 tablespoons sour cream, or to taste

Servings: persons

2 tablespoons olive oil, divided, or to taste
1 small onion, finely chopped
1 jalapeno pepper, finely chopped
1 small tomato, diced
2 cloves garlic, minced
1/2 cup salsa verde (green salsa)
1/2 teaspoon ground cumin
salt and ground black pepper to taste
3 cups tortilla chips
5 eggs
1/2 cup crumbled Cotija cheese
1 avocado, sliced
1/4 cup chopped fresh cilantro
2 tablespoons sour cream, or to taste

1
Heat 1 tablespoon olive oil in a saute pan over medium-high heat. Add onion and jalapeno. Cook, stirring occasionally, until onion appears translucent, about 4 minutes. Add tomato and garlic; cook and stir for 1 minute. Add salsa and scrape any browned bits off the bottom of the pan. Season with cumin, salt, and pepper. Reduce heat and simmer for 2 minutes. Add tortilla chips to the pan and stir until coated with sauce.
2
Heat remaining oil in a separate pan over medium-high heat. Whisk eggs together and pour into the hot pan; cook until starting to set, about 2 minutes. Scrape cooked egg off the edges and fold into the center. Cook until eggs are halfway cooked but still runny, 2 to 3 minutes more. Fold into the tortilla chip mixture. Keep stirring to finish scrambling the eggs, about 2 minutes. Add Cotija cheese and turn off heat.
3
Divide egg mixture onto plates. Garnish with avocado, cilantro, and sour cream.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, divided, or to taste, 1 small onion, finely chopped, 1 jalapeno pepper, finely chopped, 1 small tomato, diced, and more.

Yes, Chilaquiles Scramble falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilaquiles Scramble

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions