• Happy Eggs Heritage Breed
  • Cilantro, red onions, avocado, queso fresco
  • 2 oz tortilla chips

For the Rojo Sauce:

  • 5-6 roma tomatoes
  • 1 white onion
  • 1 jalapeno
  • 5 garlic cloves
  • 1 tablespoon olive oil
  • 3 chipotle in adobo sauce
  • salt and pepper to taste


  • Preheat your oven to 400 degrees and on a sheet tray roast your tomatoes, onion, jalapeño, garlic cloves, olive oil, adobo sauce, salt and pepper to taste. Roast for 30-45 minutes.
  • After, add in a blender until smooth.
  • In a skillet, heat up your sauce and add in your tortilla chips.
  • Toss to coat and don’t let them sit
    too long to get soggy in the heat.
  • Transfer to a plate and fry your eggs in the same skillet.
  • Top your chilaquiles with your fried eggs, cilantro, red onions, avocado and queso fresco.
  • Serve immediately!