On a lazy Saturday morning, there’s no better way to start the day than a big plate of chilaquiles with a fried egg on top. If you’ve never had chilaquiles before, they’re like the best breakfast nachos you can imagine. Corn chips soaked in red chile sauce, baked with a sprinkling of shredded Monterey Jack and queso fresco, and finished off with a fried egg or two, chilaquiles are a hearty Mexican breakfast staple. Served with extra cilantro and a lime wedge for garnish, this recipe from Bon Appetit is sure to become a weekend favorite.
