Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Roscoe’s Chilaquiles Recipe
Roscoe's chilaquiles create a stunning Mexican breakfast featuring crisp tortilla chips bathed in traditional salsa roja and crowned with perfectly fried eggs. This beautiful breakfast dish showcases the classic combination of crispy tortillas and rich red sauce enhanced by runny egg yolks that create additional creaminess. The presentation is as impressive as the flavors, making this perfect for special morning meals.
Roscoe’s chilaquiles are a stunning Mexican breakfast of crisp tortilla chips in a traditional salsa roja, topped with a fried egg, crema, and avocado.
Prep Time:
20 mins
Cook Time:
20 mins
Soak Time:
15 mins
Total Time:
55 mins
Servings:
4
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Ingredients
Salsa Roja
3 guajillo chile peppers , seeds removed
1 ancho chile pepper, seeds removed
4 cups boiling water
4 Roma tomatoes , quartered
1 white onion , quartered
3 garlic cloves, peeled
2 tablespoons olive oil
1 beef bouillon cube
2 culantro leaves
1 lime, juiced
salt and freshly ground black pepper to taste
Chilaquiles
2 1/4 cups oil, divided
12 soft corn tortillas , cut into 8 wedges each
4 large eggs
1/4 cup Mexican crema , or as needed
1/2 cup crumbled c otija cheese
1 avocado, sliced, or to taste
1/4 cup cilantro leaves , or to taste
1 lime , quartered
1/4 teaspoon Mexican oregano, or to taste
Directions
For salsa roja, pour boiling water over peppers and let sit until softened, 15 to 30 minutes.
Meanwhile, add 2 tablespoons olive oil to a skillet over high heat, and sear tomatoes, onions, and garlic until charred for about 2 minutes.
Place softened peppers, charred vegetables, and 1 cup of the chile soaking water in a blender. Reserve remaining 3 cups chile water. Blend until smooth. Strain the sauce; pour back into the pan.
Cook sauce over medium heat, scraping any charred bits from the bottom of the pan; add 2 cups of remaining chile water. Simmer until sauce is reduced by 1/3. Stir in bouillon cube and last 1 cup chile water, culantro leaves, lime juice; stir until bouillon cube dissolves. Season with salt and pepper.
For chilaquiles, heat oil to 350 degrees F ( 175 degrees C) in a large saucepan over medium heat. Add tortillas and fry until crisp and golden. 2 minutes per batch.
For each serving, heat 1 tablespoon oil in a small nonstick pan over medium heat. Crack an egg into the skillet, and cook until outer edges become opaque, about 1 minute. Turn egg over and cook until whites are completely opaque, 1 to 2 minutes more.
Add a handful of chips to the salsa roja, and turn to coat completely. Remove to a serving plate with a slotted spoon.
Drizzle with crema, top with an egg, cotija cheese, avocado, cilantro, squeeze of lime juice, and drizzle with more salsa roja. Sprinkle with oregano. Repeat with remaining ingredients.
Cook’s Note
If you cannot find culantro, you can substitute fresh cilantro.
From the Editor
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 856 | Calories |
| 66g | Fat |
| 58g | Carbs |
| 18g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 856 | |
| % Daily Value * | |
| Total Fat 66g | 84% |
| Saturated Fat 12g | 60% |
| Cholesterol 214mg | 71% |
| Sodium 726mg | 32% |
| Total Carbohydrate 58g | 21% |
| Dietary Fiber 15g | 55% |
| Total Sugars 6g | |
| Protein 18g | 37% |
| Vitamin C 52mg | 58% |
| Calcium 289mg | 22% |
| Iron 4mg | 21% |
| Potassium 1166mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
