Chilaquiles a la Diabla con Huevo (Devilled Chilaquiles with Fried Eggs)
Crisp totopos folded into hot red devil sauce, topped with fried eggs, queso fresco, soured cream and red onion.
Made with Tostadas and totopos (tortilla chips) and Salsa a la diabla. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £1.89 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pour your ready made salsa a la diabla (see the base recipe) into a large frying pan with 100 ml water. Bring to a simmer over a medium heat.
2 min - 2
Fry the eggs in the oil in a separate pan until the whites are set and the yolks as you like. Keep them well cooked if serving to young children or anyone vulnerable.
- 3
Add your totopos (see the base recipe) to the sauce and fold gently for 30 to 60 seconds, until coated but still with some bite.
0 min 45 s - 4
Divide between plates straight away.
- 5
Top each with a fried egg, queso fresco, a spoon of soured cream, the red onion and coriander.
Tips
- Fold the chips in at the last moment. Left in the sauce they turn to mush within a few minutes.
- Choose sturdy, thick totopos, thin crisps collapse too quickly.
- For soft chilaquiles, simmer the chips for 2 to 3 minutes. For crunchy, 30 seconds.
- Leftover chicken shredded in makes it a bigger meal.
Storing and freezing
Best eaten straight away. Chilaquiles do not store or reheat well, so only coat as many chips as you will eat. Keep leftover sauce in the fridge for up to 3 days.
Questions
What is the difference between soft and crisp chilaquiles?
It comes down to the time in the sauce. Under a minute keeps chips crisp, 3 minutes makes them soft like a savoury porridge. Both are traditional.
Can I use shop bought tortilla chips?
Yes. Plain salted ones work well, so check the label if you need gluten free.
Can I make it vegan?
Yes. Skip the eggs, cheese and soured cream and top with avocado, beans and a dairy free yoghurt.
More made with tostadas and totopos (tortilla chips)
Chilaquiles Suizos (Swiss Style Chilaquiles with Cream and Melted Cheese)
GFEFNFTostadas de Hongos en Tinga (Mushroom Tinga Tostadas)
GFDFEFSopa de Tortilla con Pollo Asado (Tortilla Soup with Grilled Chicken)
GFEFNFChilaquiles Rojos con Camarón (Prawn Chilaquiles)
EFNFSee every dish made with tostadas and totopos (tortilla chips)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.