Chilaquiles Rojos with Poached Eggs & Lightened Crema

How to Make It

1. 1

   Bake the Tortilla Chips

   Preheat your oven to 180°C (350°F). Cut day-old corn tortillas into quarters and arrange in a single layer on a baking sheet. Lightly mist with avocado oil spray and season with a pinch of sea salt. Bake for 10–12 minutes, flipping halfway, until golden and crisp. Set aside. Baking instead of frying significantly reduces saturated fat while preserving the authentic texture.

   Tip: Day-old tortillas are drier and crisp more evenly. Fresh tortillas can be left uncovered overnight to dry out.
2. 2

   Prepare the Dried Chiles

   Remove stems and seeds from the ancho and guajillo chiles. Place them in a heatproof bowl and cover with boiling water. Soak for 15 minutes until softened and pliable. Drain, reserving 60 ml of the soaking liquid. This step unlocks the chiles' deep, complex flavour compounds and fat-soluble antioxidants including capsaicin and carotenoids.

   Tip: Removing seeds reduces heat without sacrificing flavour. If you prefer a spicier salsa, leave a few seeds in.
3. 3

   Blend the Rojo Salsa

   In a blender, combine the rehydrated chiles, chopped roma tomatoes, half the white onion (roughly chopped), garlic cloves, cumin, Mexican oregano, reserved chile soaking liquid, and 120 ml of the broth. Blend on high until completely smooth, approximately 60–90 seconds. The tomatoes contribute lycopene, and the combination of chiles and spices creates a deeply anti-inflammatory base.

   Tip: Strain the salsa through a fine mesh sieve for an ultra-smooth restaurant-style texture, though keeping it unstrained adds more dietary fibre.
4. 4

   Cook the Salsa

   Heat avocado oil in a large, deep skillet or sauté pan over medium-high heat. Carefully pour in the blended salsa — it will splatter. Cook, stirring frequently, for 5–6 minutes until the salsa darkens slightly in colour, thickens, and becomes fragrant. Pour in the remaining 120 ml of broth and stir to combine. Season with remaining sea salt. Reduce heat to medium-low.

   Tip: Cooking the raw salsa first ('frying' it) is a traditional Mexican technique that deepens umami and reduces bitterness from the chiles.
5. 5

   Simmer the Tortillas in Salsa

   Add the baked tortilla chips to the simmering salsa. Using tongs or a spatula, gently fold the chips into the salsa, ensuring all surfaces are coated. Cook for 3–4 minutes only — you want the chips to absorb the salsa and soften slightly while retaining some structure for texture. Remove from heat immediately to prevent them from becoming mushy. This brief simmer maintains a lower glycaemic impact than fully softened tortillas.

   Tip: Work quickly at this stage. Chilaquiles are best served immediately after combining. If making for meal prep, store salsa and chips separately.
6. 6

   Prepare the Lightened Greek Yogurt Crema

   In a small bowl, whisk together the plain low-fat Greek yogurt and fresh lime juice until smooth and pourable. If the consistency is too thick, thin with 1–2 teaspoons of water. Season with a tiny pinch of salt. This swap delivers approximately twice the protein and a probiotic benefit compared to traditional sour cream, while substantially reducing saturated fat.

   Tip: Make the crema up to 2 days ahead and store covered in the refrigerator. The lime juice helps preserve it and adds brightness.
7. 7

   Poach the Eggs

   Bring a medium saucepan of water to a gentle simmer (approximately 82–85°C — small bubbles, not a rolling boil). Add white vinegar. Crack each egg into a small cup. Create a gentle whirlpool in the water with a spoon and carefully slide one egg at a time into the centre. Poach for 3 minutes for a runny yolk or 4 minutes for a set yolk. Remove with a slotted spoon and briefly rest on a paper towel. Poaching requires no added fat and preserves the egg's full nutritional integrity.

   Tip: Very fresh eggs hold together best when poaching. If your eggs are older, straining them through a fine sieve first removes the watery outer white.
8. 8

   Plate and Garnish

   Divide the sauced chilaquiles evenly among four warm plates or shallow bowls. Place one poached egg on top of each portion. Drizzle generously with the Greek yogurt crema. Scatter crumbled queso fresco, sliced radishes, reserved thinly sliced white onion, and fresh cilantro over each plate. Fan avocado slices alongside. Serve immediately with lime wedges on the side.

   Tip: Warm your plates in the oven for 2 minutes before plating — chilaquiles cool quickly and taste best piping hot.