I have enjoyed chilaquiles in many California and Mexican kitchens over the years. If you’re not familiar with this Mexican breakfast staple, it is a rustic dish of tortilla chips tossed with salsa, then served as a bed or topping for eggs. Use your favorite salsa here, fresh or bottled; both green and red versions work well. I imagine the recipe began as a delicious way to use leftover corn tortillas and salsa, and countless variations have flourished ever since.
This modern adaptation keeps things simple with prepared salsa and store-bought tortilla chips. Those shortcuts cut the cooking time considerably, which is a real boon for the Seriously Simple cook.
In this version, the salsa mixture is spooned over the eggs, but you can also cook the eggs directly in the salsa if you prefer. Either way, the sauce surrounds the bright yellow eggs and creates a colorful, flavorful, satisfying start to the day. Serve with sliced fresh fruit and, if you like, a few extra tortilla chips to complete the meal.
