My One-Pan Chilaquiles, Carnitas

Breakfast and, more specifically brunch, is one of my favourite meals to share with others. It reminds me of being on holiday, a slow start to the day celebrated with delicious decadence before a day of adventure and exploration. Nothing more decadent and delicious than freshly prepared chilaquiles. Furthermore, I associate holidays with travel and I love to experience what ‘brunch’ is to other cultures, regions, and countries, that’s where this recipe comes in. My first experience of chilaquiles was in California with my cousins; I love a Mexican feast before getting on the plane back to Australia, fresh, clean food with a bit of bite yet, oh-so-comforting – with no upset tummy for the 14hours ‘locked up’ in the air. I was determined to recreate this dish, adding my favourite flavours and ingredients. One of the best things about chilaquiles is that it utilises leftovers, which is right up my alley. Traditionally, chilaquiles makes use of leftover tortillas and salsa, and carnitas simply means ‘little meats’, it is usually prepared by braising or simmering pork until it can be pulled apart – how mouthwatering. My one-pan chilaquiles, carnitas also makes for acceptable consumption of Mexican food before midday! In the interest of keeping things quick and relaxed in the morning, I’ve made this one a little more straightforward and kept it all in the one pan – less washing up too, more time to enjoy family, friends and holiday time. You can bake the eggs into it at the last minute, or you could fry eggs separately to serve on top, whichever is better for you. I love brunch and who’s to say we can’t enjoy brunch any time of the day? Let’s start a brunch-meeting revolution, and insist on discussing serious matters only when our minds, bodies and souls are wholly nourished and can cope with big decision making. In fact, you can make this dish whenever you have significant decisions to make; you’ll do a much better job of making said decisions if you are comforted and full of Mexican flavours, I just know it. Whatever I am cooking I always like to make sure my dishes are balanced texturally, with flavour and of course, nutritionally. This recipe contains some of nature’s finest nutritional goodness. Avocados, full of heart-healthy monounsaturated fats, helping to lower our cholesterol. Black beans are abundant in fiber, potassium and vitamin B6. Don’t forget the eggs, rich in quality protein, vitamin D and minerals. I love eggs so much I’ve written a whole blog dedicated to them, keep an eye out for that coming soon. You can enjoy pulled pork over the weekend, then prepare this unbelievably delicious, Mexican brunchy feast packed with nutrition and flavour the very next day! One pan chilaquiles sounds like a pretty perfect use of leftovers to me.


  • 100g corn chips (could be substituted with home baked sweet potato chips)
  • 4 eggs
  • 1 can black beans, rinsed and drained
  • 150g pulled pork
  • 1 avocado, sliced
  • 1 bunch coriander, leaves only
  • 50g queso fresco/cheese
  • Fresh lime cheeks
  • 150g sour cream – optional

 Simple Salsa:

  • 1 brown onion, finely diced
  • 1 red capsicum, finely diced
  • 1 bunch coriander, stalks only, finely diced
  • 700g passata + 100g water
  • ½ tsp cayenne pepper
  • ½ tsp pink salt
  • 20g extra virgin olive oil




  • Preheat oven to 180°
  • For the salsa, soften onion, capsicum and coriander stalks in olive oil, over a medium heat in a heavy-based ovenproof fry pan.
  • Stir in the cayenne pepper. Deglaze pan with passata and water. Adjust seasoning to taste. Allow reducing for up to five minutes.
  • Place corn chips into salsa and let soak for as long as desired – longer for a soggy chip and polenta-like base.
  • Scatter beans, pork, and cheese evenly over the surface creating wells for the eggs. Crack eggs into wells.
  • Bake for 10-12 minutes or until eggs are just set.
  • Serve immediately, with avocado and coriander and more cheese or sour cream as desired.

Substitute Ingredients
To make this dairy free leave out cheese and sour cream.
To make this grain green, swap corn chips for sweet potato chips, or leave them out.

  • Grain free
  • Gluten free
  • Refined sugar free
  • Dairy free
  • Nut free



Elena Duggan