📍 Where this dish comes from: Mexico City · Zócalo and the Metropolitan Cathedral
Discover the history of this region →
Discover the history of this region →
Servings: 2 servings
Calories: 410kcal
Ingredients
- 3 cups pork rinds plain, broken into chip-size pieces, about 2 oz; sub: low-carb tortilla chips or cheese crisps
- 1 cup red salsa jarred or homemade; sub: salsa verde, chipotle salsa, or enchilada sauce
- 2–3 eggs as preferred; sub: whites only, or tofu scramble
- 1 tbsp avocado oil sub: bacon fat, ghee, or olive oil
- 2 tbsp crema Mexicana sub: sour cream thinned with a splash of lime
- 1/4 cup shredded queso Chihuahua or mild cheddar sub: Monterey Jack, pepper jack, or dairy-free
- 2 tbsp fresh cilantro chopped; sub: parsley, green onion tops, or omit
- Optional garnishes: diced avocado sliced jalapeños, lime wedges
Instructions
- Warm the salsa: Heat a medium skillet over medium heat. Add avocado oil and pour in the salsa; simmer 1 minute until steamy.
- Add the “chips”: Stir in pork-rind pieces, coating them evenly. Cook 30 seconds so they soften slightly but retain crunch at the edges.
- Create egg pockets: With a spoon, make small wells in the mixture. Crack an egg into each well.
- Cover & set: Reduce heat to low, cover, and cook 3–4 minutes until whites are set and yolks are still runny.
- Finish: Sprinkle shredded cheese around the eggs; re-cover 30 seconds to melt. Drizzle with crema, shower with cilantro.
Nutrition
Serving: 1serving | Calories: 410kcal | Protein: 25g | Fat: 31g | Fiber: 1g
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About This Dish
All the smoky-savory comfort of classic chilaquiles — without a single tortilla. Pork-rind chips stay crackly at the edges while soaking up just enough salsa roja to turn spoon-tender in the middle.
Health Benefits
- Pork rinds replace tortilla chips, keeping this dish carb-free at the base.
- Eggs provide the protein that makes this skillet filling.