Spicy Bell Pepper And Tomato Chilaquiles

"Whenever I go to Cabo, I always look forward to the chilaquiles at the place we stay - so I decided to try it out myself! Damn spicy, too. you best believe I made a bunch extra and put it on everything ?all produce from @milkandeggscom"
-- @lindseyeatsla

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  • Recipe Card



Prep time 1hr
Cook time 30mins
Serves or Makes: 4

Recipe Card


  • 2 small onions, sliced
  • 4 large vine tomatoes, halved
  • 2 bell peppers, sliced
  • 5 green chiles, chopped (or 1 (4.5 oz) can of chopped green chiles)
  • 1 habanero pepper, halved (optional)
  • 4 limes, divided
  • 4 eggs
  • 2 red onions, sliced
  • 1 bunch radishes, trimmed and sliced
  • 4 handfuls tortilla chips
  • pickled shallots (optional), for garnish
  • crumbles cheese of choice (optional), for serving -blue cheese was used here
  • olive oil, as needed
  • 2 garlic cloves, peeled


  • Step 1

    Preheat oven to 400˚F degrees and add onion, tomatoes, bell pepper, green chiles and habanero. Season with olive oil, salt and pepper. Roast and blister in the oven for about an hour.

  • Step 2

    Start to make your sauce by adding blistered veggies, the juice of 2 limes, salt, pepper, garlic to a blender. Add a mix of olive oil and water and blend until you get a smooth, thick consistency (you don't want it t be watery).

  • Step 3

    In a large skillet, add sauce and bring to a simmer for 3-4 minutes. Add chips and let them cook in the sauce, stirring occasionally, for 1-2 minutes more. In a separate skillet, fry eggs to your liking.

  • Step 4

    To serve, divide the chip mixture among four plates and top with a fried egg. Garnish with remaining limes (cut into wedges), sliced radishes, cilantro, crumbled cheese and shallots (if using)