Chile de Huevo en Chile Colorado (Chile Colorado w/ Eggs) #ThrowbackThursday

This recipe for Chile de Huevo (en Chile Colorado) might look familiar to longtime readers of La Cocina de Leslie. It was one of the first recipes I ever posted on this blog. That was six years ago and it's one of those recipes that kind of got lost in the shuffle and hasn't really gotten the love I think it deserves. Because it's Throwback Thursday, and  because Chile de Huevo was one of my favorite breakfasts growing up, I thought it would be fun to share this recipe again.

Chile de Huevo en Salsa de Chile Colorado -

Chile de Huevo (eggs in chile sauce) was a dish that both Gramm and Pappy (my grandparents) often made for breakfast. It was one of those easy, no-fuss meals that didn't require anything more than scrambled eggs and leftover enchilada sauce. Pappy liked to add nopales (cooked cactus paddles) to his Chile de Huevo, but back then I was not a big fan of nopales at all. Thank goodness times have changed because now I can't imagine having this dish without the nopales. They really do help to bring this dish together.

Chile de Huevo is still one of my favorite dishes to make either for breakfast, lunch, and/or dinner. The only change I've made is that I make my own Salsa de Chile Colorado (chile colorado sauce) with dried ancho and pasilla chiles. But the canned stuff works great too. For a complete meal I like to serve this dish with Classic Quesadillas - they're great for dipping in the sauce but you can serve these Chile Colorado Eggs with corn, flour, or even whole wheat tortillas.

Chile Colorado Eggs -

Chile de Huevo en Salsa de Chile Colorado 
(Eggs in Chile Colorado Sauce) 

  • 2 dried ancho chiles, seeds and stems removed 
  • 2 dried pasilla chiles, seeds and stems removed
  • 3 cups water 
  • 1 clove garlic
  • 6 to 8 large eggs
  • 1/4 cup milk
  • 2 tablespoons vegetable or canola oil 
  • 1 cup cooked nopales (cactus paddles), diced 

In a medium saucepan bring dried pasilla chiles to a boil in the 3 cups of water. Cover saucepan and remove from heat. Set aside and let cool slightly. Puree the chiles, the water they were cooked, and the clove of garlic in a blender until smooth; season with salt.

In a medium bowl whisk together the eggs and milk. Heat oil in a large nonstick skillet over medium-high heat. Add the eggs and scramble until fully cooked. Pour in the chile puree and stir in the cooked nopales. Season with salt. Reduce heat to low; cover and  let simmer for 8 to 10 minutes. Serve with Classic Quesadillas or warm tortillas. Enjoy!

Looking for more egg recipes with a Mexican twist? Here are a few you might like...


  1. Leslie, this looks amazing. The brothy consistency reminds me a little of menudo. Vamos echandole un poco de maize. ... Me dan ganas de dar me un clavado en los frijoles, amiga. *LOL*

  2. You know what? Mi esposo makes this for us all the time!  His mom used to make it for him and now he makes it for me =) (although sometimes it's salsa in place of enchilada sauce...equally yum).  I just have to say...I am TOTALLY LOVING your daily posting =)

  3. Looks really good amiga!  If I hadn't already eaten breakfast this morning I would've cooked this!  

  4. Hey, I make this all the time! I didn't know it had a name, I just thought it was something these boys made up! They also make there sauce and let it fry and then beat the eggs and slowly stir in the chile while it's cooking, looks more like soup. Does that one have a name? :)

  5. LOL Ezzy!  I thought I was the only one who wanted to go swimming in food.  How you feel about the frijoles in this pic, is how I feel about my Crema de Brocoli! :P

  6. Eggs is any kind of sauce/salsa is always good!  And thanks for coming to visit my cocina every day.  I am having a lot of fun posting daily.  :)

  7. I don't know if this is the actual name of the recipe, but it's what my grandmother used to call them.  I do know that eggs made in salsa or chile de molcajete is called Chilito de Huevo or Huevito en chile.  (Depends on who you ask.)

  8. This is good any time of day: Breakfast, lunch, dinner, snack..... :P

  9. I'm gonna ask them what they call this recipe, if they don't know. I'm gonna tell them well it's called this! Thanks!

  10. Okay, the difference between enchiladas and enchilados is enchiladas a filling is wrapped in a tortilla and sauced and enchilados the filling is in the sauce?  If so, I just learned a new cooking concept, cool!  If not, please explain.

  11. I'm in love...with your blog!  I love food, and you've got lots of it.  I'm definitely going to be coming back to try different recipes.  This one looks yummy and simple, may try it for dinner one night.


  12. Nice memories of your grandma. These huevos enchilados must be delicious served with refried beans! Have a great Sunday, Leslie :)

  13. I love your blog Leslie im a big fan and its so intresting my family is from san luis rio colorado as well i live in arizona right across the border

  14.  We used to eat this in Mex.