There is something about spicy foods that really makes us come to life. In this chilaquiles recipe with fresh quail eggs, the fiery flavor of the jalapeno and paprika come together to form a delicious red chile sauce that is wonderfully complemented by honey and tomatoes.
Of course, the quail eggs are the ingredient that truly binds everything together, creating a stunning dish with their rich texture and flavorful yolk. Also, thanks to the fresh feta cheese and radishes, this chilaquiles recipe manages to find the perfect balance between fiery and fresh!
HOW TO MAKE THIS CHILAQUILES RECIPE WITH QUAIL EGGS
Chilaquiles has to be one of the fastest Mexican recipes you can make for breakfast. No special skills are required. Just make sure you get all the ingredients and add a little extra love. And if you want to be done with it even faster, just make the sauce one day ahead and store it in the fridge.
Chilaquiles With Quail Eggs
- 20 quail eggs
- 2 tbsp olive oil extra virgin
- 1½ cups tortilla chips
- ¼ cup onion diced
- 2 tbsp parsley chopped
- 1 tbsp cilantro chopped
- 3 radishes
- 3.5 ounces feta cheese
- 7 guajillos (Mexican chiles) dried
- 5 garlic cloves
- 15 ounces cherry tomatoes
- 1 jalapeno
- ⅛ tsp smoked paprika
- 1 tbsp honey
- Take about 7 dried guajillos or New Mexico chiles and place them in a medium-sized bowl. Cover them with 2 cups or about 500 ml of boiling water and let them soak until they become soft. This should take about 10-15 minutes.
- After that, drain the chiles, but don't throw away the soaking liquid. Remove the stems and seeds from the chiles and place them in a blender, along with the tomatoes and the rest of the ingredients: 1 medium onion, 5 garlic cloves, 1 jalapeno, 1/8 teaspoon of smoked paprika.
- Then, add 1 cup or about 250 ml of soaking liquid. Blend the ingredients together in the blender until you get a smooth puree. This puree is actually the secret in this flavorful chilaquiles recipe.
- Next, take a medium-sized saucepan and heat up some cold-pressed, organic olive oil over medium heat. Add the puree and bring it to a boil. Then, reduce the heat and simmer, stirring from time to time and keeping it partially covered.
- Cook it until it thickens slightly. This should take about 15 minutes. If it happens to be too thick, add some extra soaking liquid. After that, add the honey and season to taste with pink Himalaya salt and pepper. Stir everything together.
- Next, place a large skillet on medium heat and put the chips along with 1 cup of sauce in it. Toss the chips to make sure they are evenly covered in sauce. 1-2 minutes should be enough for the chips to soften just a little bit.
- Take a nonstick skillet and add a little olive oil. Put it over medium heat and add the 20 quail eggs. Fry until the eggs are set, but make sure the yolks are still runny.
- Top the previously sauce-softened chips with chopped onion, radishes, cilantro, parsley, and feta cheese. Then, to finish this delicious chilaquiles recipe, place the fried quail eggs on top and serve with the remaining sauce and some Greek yogurt!
When I make this breakfast skillet I usually have my friends and/or family over because it’s easier to make it in a larger quantity. And eating together with your loved ones is way better than grabbing a bite alone. I serve the chilaquiles with quail eggs with full-fat Greek yogurt. You can also slice some avocados and squeeze some lemon juice on them.