I had chilaquiles with scrambled eggs when I was down in Santa Barbara a few months ago. The combination of scrambled eggs on top of salsa soaked tortilla chips hit the spot.
I’m late to the chilaquiles party, but hey, I made it. Of course I don’t really eat tortilla chips so I tried it with cheddar cheese crisps instead. The crisps soaked up the salsa verde perfectly. You can also use Parmesan crisps (from my first cookbook), or try my nacho cheese chips recipe.
All that said, if you’re not eating dairy or prefer tortilla chips but still want to eat grain free, I’ve also made chilaquiles with these grain free tortilla chips and they turned out well.
I kept this recipe basic to fit the “quick & easy” category, however you can go all out with guacamole, cashew cream, pico de gallo, avocado slices, and fried egg. The photo shows a layer of chips, a layer of salsa verde, scrambled eggs, and then a sprinkling of goat cheese.