Chilaquiles de Mole con Huevo (Mole Chilaquiles with Fried Egg)
Crisp tostada pieces simmered briefly in warm mole, topped with a fried egg, crema, onion and queso fresco.
Made with Mole poblano and Tostadas and totopos (tortilla chips). Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min
- LevelEasy
- Costabout £2.50 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
Break the tostadas (see the base recipe) into rough pieces about 4 cm across.
- 2
Warm the mole poblano (see the base recipe) in a wide frying pan with 100 ml water, stirring, until it is a pourable sauce and bubbling gently.
3 min - 3
Add the tostada pieces and toss for 30 to 60 seconds, just until coated and slightly softened at the edges. Do not leave them to soak or they go mushy.
- 4
Meanwhile, fry the eggs in the oil in a second pan for 2 to 3 minutes until the whites are set.
3 min - 5
Divide the chilaquiles between two plates and top each with a fried egg, onion, queso fresco, soured cream and coriander. Serve at once.
Tips
- Toss for under a minute. Some people like them crunchy, some soft, so choose and stop on time.
- Use tostadas that are a day or two old. Fresh ones soften too fast.
- Thin the mole properly. Too thick and it clumps rather than coats.
Storing and freezing
Eat straight away; chilaquiles go soft and do not reheat well. The mole itself keeps up to 4 days in the fridge.
Questions
Can I use shop bought tortilla chips?
Yes. Use plain, lightly salted corn chips that are sturdy rather than thin. Choose gluten free chips if you need them.
Is mole chilaquiles traditional?
Chilaquiles are traditionally made with red or green salsa, but using leftover mole is common in Mexican homes. It gives a richer, sweeter and darker dish.
More made with mole poblano
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.