Primal Chilaquiles

Chilaquiles are a traditional breakfast made from last night’s feast. Leftover salsa and stale tortillas are heated up with a few eggs and any other leftovers you want to throw in the pan. Basically, it’s a scramble but one with spicy, fresh, lively flavor.

Luckily, stale tortillas don’t make or break the dish. Chilaquiles are plenty delicious with just eggs, homemade salsa, jalapenos and cilantro. If you like, slice up some homemade Primal tortillas and serve them on the side. You can also add meat, sour cream, cheese, green onions, avocado and any other ingredients you might usually put in a taco or burrito. Those who love traditional chilaquiles, however, will skip all that and just stick with a big plate of soft scrambled eggs drowning in sauce.

The sauce for chilaquiles can be green salsa or red. In this recipe, it’s red: a quick and easy homemade salsa that has the robust flavor of roasted tomatoes and garlic. The salsa is mild; it’s the sliced and sautéed jalapenos that kick up the spiciness of this dish. Add as many as you can handle. Then scramble up some eggs, mix it all together and you’ll have a breakfast you won’t soon forget.

Servings: 2-4


  • 2 large or 4 smaller tomatoes
  • 1 garlic clove
  • 2 heaping tablespoons (30mL) finely chopped yellow onion
  • A few tablespoons of oil
  • 1 jalapeno (or more) sliced into rounds
  • 4 eggs, whisked with a little salt
  • Handful of cilantro, roughly chopped


Place the tomatoes on a rimmed baking sheet several inches under an oven broiler on high. Roast the tomatoes for about 5 minutes on each side until the skin blackens and peels back. Let the tomatoes cool to the touch then peel the skin off, discarding both the skin and any juice that gathers.

While the tomatoes cook, toast the garlic clove (peel still on) by putting it in a hot, dry skillet over medium heat until it’s blackened on both sides. Pressing down on the clove to flatten it a little bit will help the skin blacken faster.

Peel the toasted garlic clove and put it in a food processor or blender with the onion, pulsing a few times to chop as much as possible. Add the tomatoes and pulse until you reach your desired salsa texture. Add salt to taste. (If you want a spicy salsa, add some hot sauce, serrano chiles or jalapeno).

Drizzle a tablespoon or so of oil in a pan and heat. Add the jalapenos. Saute a few minutes until lightly browned. Add the eggs and stir as they cook. Just before the eggs are set, add the salsa and cook until heated.

Transfer eggs and salsa to a plate and top with cilantro. Serve slices of Primal tortillas on the side.

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25 thoughts on “Primal Chilaquiles”

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  1. Chilaquiles have been on my “most wanted comfort food” list for a while, but I never thought I’d get the chamce, being scared off by the corn tortillas. (a year ago anything made with masa was on my “favorite” list. Now one bite and I have to take tylenol just so I can sleep.)

    This is a dream come true! And just as I am ramping up to salsa canning season, woohoo!

    1. yoolieboolie, Not sure what kind of training you are doing, but I believe I heard Robb Wolf say something about how he eats corn tortillas sometimes because he finds that his tolderance is actually okay. I think you can actually use corn tortillas as some sort of a post workout meal or something like that. Might be interesting for you to look into if your really into them

  2. I love, love your recipes & gorgeous photos. Can’t wait to try this one & to test the tortillas. I’m finding coconut flour very dry when trying to use it as a flour substitute. With that said, it is very filling (a good thing) and from what I’ve read, very healthful, so I’ll keep experimenting. But as you mentioned, this dish would be fine without the “tortillas” – will be making for breakfast tomorrow.

  3. I am totally excited by the primal tortilla recipe and the chilaquiles! I have an annual Christmas day open house and chilaquiles with salsa verde have always been on the menu. I was wondering what I would make to replace them this year! Now I don’t need to wonder anymore. I was toying with just making them anyway since the nixtamalization process makes corn tortillas decreases the carbs. Yeah, I realize that I am justifying.
    Now if you could just come up with a Primal version of sopes!

  4. Can’t wait to try this out. I’ve been looking for Paleo mexican/southwestern type recipes so this looks like it’s really going to hit the spot!

  5. Great looking recipe. I don’t know why, but sometimes I feel like mexican food is under used too many times in the paleo/primal world. Mexican food has some really great ingredients and flavors in it. I love making taco meat with some guac or something like that as an entree. Hopefully I will get a chance to give this one a try.

  6. I’m gonna have to disagree, with the whole “tortillas don’t make or break the dish.” I’ve actually never seen chilaquiles made with eggs, and if you take out the tortillas and just have eggs and salsa its called huevos rancheros.

    Love the site, and love recipes but chilaquiles is one of my favorite dishes and there is no replacement for my mom’s chilaquiles my heart 😛

    1. Afraid I have to agree Ricardo.
      I eat eggs scrambled with salsa and sometimes bacon or sausage and veggies a lot. NOT chilaquiles to me!

      South Texans are a bit picky about such things…

      I sometimes forget Mexican food is not universally eaten. Breakfast tacos are the hardest for me. INEED a tortilla or some refried pinto beans now and then.

    2. Huevos rancheros … yummy … that is a staple in WildGrok’s cave …
      I confess to using canned tomato sauce, now I am inspired to use the home made sauce

    3. I have eaten chilaquiles both in the U.S. and Mexico made all different ways. I’ve found that the only constant thing with Mexican food is that it’s regional and almost no cook makes things exactly the same as another.

      My dad is from central Mexico and makes his chilaquiles casserole-style with beaten eggs, cheese, onions, and mushrooms mixed in. I am inspired to re-create Dad’s recipe – with a primal twist, of course!

  7. Chilaquiles are awesome substituting good pork rinds for the tortillas; maybe not authentic, but delicious, nonetheless.

    1. Chicharrones en salsa AKA chicharrones guisados. Delicious AND traditional. Yum!

  8. Weeeeird. I had chilaquiles yesterday (20%!) before reading this post, and was pondering this morning how you’d make them primal. Then I open my browser and see this. Stop reading my mind, MDA!

  9. Nothing that you eat is remotely “primal” or “paleo.” Actual paleolithic man ate bark, insects, rodents, pre-agricultural plants, and yes, grains, such as potatoes, sorghum, and wild corn. The diet that you eat consists of meats and vegetables that have undergone millenia of selective breeding and agriculture. The meat you eat is absolutely nothing like the meat eaten by paleolithic humans. The tomatoes and onions in this recipe are also the result of hundreds or thousands of years of selective breeding and are nothing like the vegetables eaten in the paleolithic diet.

    You want to cut out starchy grains and highly processed foods– knock yourself out. Nothing about your diet is primal or paleolithic.

    1. Wow, what a buzz kill, Freddie! You sound like the kind of guy who’d demand a bacteria count on the milk of human kindness. I’d like to see your recipe book… Roach and Rat Rancheros. Yummy! I’m sure you’d get thousands of people to modify their diet in a healthy way, oh, and don’t forget to include a fantastic system of staying in shape with minimal effort, as well. If you have a better recipe for wellness, I’m sure we’d all love to be clued in…

    2. They didn’t have computers or books either, so even communicating a good food and exercise plan via these media is decidedly un-paleo.
      So, score one for yourself for being technically correct. In fact, I was eating broccoli last night and my wife mentioned that there’s no way paleolithic man would have had anything like it. Even basic leafy cruciform vegetables that were probably available evolved to be not eaten – very bitter flavor and loads of toxins when eaten raw. It’s a good thing homo sapiens evolved the ability to use metaphors, so that we can use the eating habits and exercise patterns of our ancestors and build routines and diets that have a similarity without being a slavish re-creation. Humans also evolved imaginations so that we can use the caveman narrative as a way to make the idea of altering our diet and exercise a little more interesting. Strict regimens and joyless adherence to dogma generally mean that a health plan is doomed to failure. Imagining life as a hunter/gatherer and incorporating a little play and relaxation into a program helps me (and many others, I suspect) get through some of the more challenging aspects of completely changing from a more conventional approach.

    3. “Actual paleolithic man ate bark, insects, rodents, pre-agricultural plants, and yes, grains, such as potatoes, sorghum, and wild corn.”

      And megafauna… I bet those would’ve tasted really good with modern tomato and onion salsa.

  10. Looks really good, loook like u are a good cook, home-made is the best 🙂 try some home made parmesan chips on the side next time.. crunchy and tasty 🙂

  11. Thanks for sharing such a nice recipe I had eaten one of these chilaquiles at my friend’s house and now I will be making one of my own.It really looks delicious.

  12. “Luckily, tortillas don’t make or break the dish”

    Sorry, but tortillas do make the dish. Your recipe sounds ok, but it definitely should not be called “chilaquiles”