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  • 6
  • Easy
  • Meat-free
  • 10 minutes
  • 15 minutes
  • Woolworths Nitida Bushbaby Sauvignon Blanc/Semillon


  • ¼ cup canola oil
  • 6 Woolworths fresh tortilla wraps, each cut into 8 wedges
  • 2 red onions
  • 2 T Woolworths enchilada spice
  • 1 x 400 g can cherry tomatoes
  • 6 free-range eggs
  • 1 T olive oil
  • sea salt and freshly ground black pepper, to taste
  • 2 avocados, cubed
  • 15 g coriander
  • ½ lime
  • sour cream, for serving

Cooking Instructions

1. Heat the canola oil in a large pan, then fry the tortillas in batches until golden brown. Drain on kitchen paper.

2. Roughly chop 1 onion and fry in the same pan over a medium heat until softened, then stir in the enchilada spice and fry until fragrant. Add the tomatoes and simmer over a medium heat for 5 minutes.

3. Remove from the heat and stir in the tortilla chips. 4 In a separate pan, fry the eggs in the olive oil over a high heat until the whites are cooked and the yolks are still runny. Season to taste.

5. Make a salsa by tossing together the avocado, remaining red onion, finely chopped, coriander and a squeeze of lime juice. 6 Serve the chilaquiles topped with the fried eggs, salsa and sour cream.

Cook's note: Enjoy without meat, or add mince or shredded chicken for a quick midweek supper.

Photographs: Jan Ras
Food assistant: Ivan Masiyazi

Find more egg recipes here. 

Keletso Motau Recipe by: Keletso Motau
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Keletso Motau is a TASTETube presenter and stylist who has worked with TASTE since 2017. He loves developing dessert recipes and his all-time favourite food is Lamb Curry. Follow him on Instagram: @keletso.motau.

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