📍 Where this dish comes from: State of Mexico · Teotihuacan
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 280kcal
Ingredients
- 1 medium eggplant sliced 1/2-inch thick; sub: zucchini rounds
- 2 tbsp olive oil sub: avocado oil, ghee
- 1 cup red enchilada sauce low-sugar; sub: keto salsa roja
- 4 large eggs sub: poached or scrambled
- 1/4 cup queso fresco crumbled; sub: feta or shredded cheddar
- 1/4 cup fresh cilantro chopped; sub: green onion
- Salt & pepper to taste
- Optional: sliced jalapeños lime wedges
Instructions
- Roast eggplant: Preheat oven to 400°F. Slice eggplant ½-inch thick, brush with oil, season with salt/pepper. Roast on sheet 18 min, flipping halfway, until edges brown.
- Warm sauce: In an oven-safe skillet, simmer enchilada sauce 2 min; stir in roasted eggplant until coated.
- Fry eggs: In a separate pan, fry eggs sunny-side-up in 1 Tbsp oil until whites set.
- Assemble: Nestle eggs over sauced eggplant. Sprinkle queso fresco and cilantro; broil 1 min to heat through. Serve hot with lime wedges.
Nutrition
Serving: 1serving | Calories: 280kcal | Protein: 13g | Fat: 21g
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About This Dish
Trade tortilla chips for roasted eggplant rounds and you’ve got all the saucy, yolk-dripping goodness of traditional chilaquiles — minus the carbs. Tender, caramelized slices bake in minutes, then get tossed in smoky red enchilada sauce and crowned with sunny fried eggs.
Health Benefits
- Eggplant replaces corn tortilla chips, keeping this chilaquiles dish low-carb.
- Eggs and olive oil provide the protein and fat that make this dish filling.
Pairs Well With
- Nopales, Radish & Queso Fresco Salad
- Cheesy Jalapeño Cauliflower Bake