Mole Poblano Breakfast Chilaquiles with Fried Egg

Crispy tortilla chips simmered in rich mole poblano sauce, topped with a perfectly fried egg, crumbled queso fresco, and a drizzle of crema. A satisfying and flavorful start to the day.

Prep Time

15 minutes

Total Time

45 minutes

Calories

675

Level

Medium

Yields

4 servings

Cost

£3.14

Season:

☀️ Summer

Meal Type:

Breakfast•Snack•Dessert

Cuisine:

British

Main Ingredient:

Eggs

Mood:

Comfort Food

Ingredients

Servings

8ouncesCorn Tortilla Chips(Use thick-cut chips for best results)

£1.20

2cupsMole Poblano Sauce(Store-bought or homemade)

£4.50

0.5cupChicken Broth (or vegetable broth)(For thinning the mole if needed)

£0.30

4Eggs(Large)

£1.20

4ouncesQueso Fresco(Crumbled)

£3.00

0.3cupMexican Crema(Or sour cream)

£1.75

2tablespoonsVegetable Oil(For frying eggs)

£0.05

0.3White Onion(Finely chopped (optional, for garnish))

£0.15

2tablespoonsFresh Cilantro(Chopped (optional, for garnish))

£0.40

Total Cost

£12.55

£3.14 per serving

The Method

1
In a medium saucepan, gently heat the mole poblano sauce over medium-low heat. If the sauce is too thick, thin it with a little chicken (or vegetable) broth until it reaches your desired consistency.
2
While the mole is heating, fry the eggs. Heat vegetable oil in a frying pan over medium heat. Fry the eggs to your desired doneness (sunny-side up or over-easy is recommended). Season with salt and pepper.
3
Add the tortilla chips to the simmering mole sauce. Gently toss to coat, ensuring the chips are evenly covered. Simmer for 2-3 minutes, or until the chips are slightly softened but still retain some crispness.
4
Divide the mole-covered chips among four plates.
5
Top each serving with a fried egg.
6
Crumble queso fresco over the eggs and chips.
7
Drizzle with Mexican crema.
8
Garnish with chopped white onion and fresh cilantro, if desired.
9
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (250g)

675 kcal / 2824 kJ

Carbs

48g

18% of RDA

Fat

45g

64% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

8 g

9% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a spicier kick, add a pinch of chili powder or a few drops of hot sauce to the mole sauce.

If you prefer a saucier chilaquiles, add more chicken broth to the mole sauce.

To prevent the chips from becoming too soggy, add them to the mole sauce just before serving.

You can add shredded chicken or leftover cooked meat to the chilaquiles for a heartier meal.

Cooking Equipment

Large skillet

Medium saucepan

Frying pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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