Mexican Chilaquiles Verdes with Eggs
Chilaquiles Verdes with Eggs
Crispy tortilla chips are simmered briefly in bright tomatillo salsa, then finished with fried eggs, crema, queso fresco, onion, and cilantro.
Chilaquiles verdes are a classic Mexican breakfast built around contrast: crisp corn tortilla pieces, lively green salsa, rich eggs, cool crema, and salty cheese. The key is to simmer the chips just long enough for the salsa to cling while some edges stay pleasantly crisp.
This version uses store-bought tortilla chips for speed, but it treats the salsa carefully. Tomatillo salsa is warmed with a little onion and garlic, then loosened with broth so it coats the chips without turning them heavy or pasty.
Fried eggs make the dish satisfying enough for brunch, while queso fresco, crema, red onion, cilantro, and radishes keep each plate fresh. Serve immediately after tossing so the texture lands between saucy and crunchy.
For a heartier plate, add shredded chicken or black beans before the eggs. For a sharper salsa, choose a roasted tomatillo salsa or stir in a squeeze of lime just before serving.
Nutrition (per serving)
Directions
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1
Warm 1 tablespoon oil in a wide skillet over medium heat. Add the white onion and cook for 3 minutes, stirring often, until softened but not browned.
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2
Stir in the garlic and cook for 30 seconds, just until fragrant.
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3
Pour in the salsa verde and chicken broth. Bring to a steady simmer and cook for 5 minutes, stirring occasionally, until the sauce smells bright and slightly thickened.
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4
Taste the salsa and season with up to 1/2 teaspoon kosher salt, depending on the saltiness of the chips and salsa.
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5
In a separate nonstick skillet, heat the remaining 1 tablespoon oil over medium heat. Crack in the eggs and fry until the whites are set and the yolks are still runny, 3 to 4 minutes.
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6
Add the tortilla chips to the simmering salsa and fold gently for 1 to 2 minutes, coating the chips while leaving some edges crisp.
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7
Divide the chilaquiles among 4 shallow bowls or plates. Top each portion with one fried egg.
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8
Finish with crema, queso fresco, red onion, cilantro, radishes, and lime wedges. Serve immediately.
Ingredients
- Thick Corn Tortilla Chips:8 oz
- Tomatillo Salsa Verde:2 cups
- Low-Sodium Chicken Broth:1/2 cup
- Vegetable Oil:2 tablespoons
- White Onion, Finely Chopped:1/2 cup
- Garlic, Minced:2 cloves
- Large Eggs:4
- Kosher Salt:1/2 teaspoon
- Mexican Crema:1/3 cup
- Queso Fresco, Crumbled:1/2 cup
- Red Onion, Thinly Sliced:1/4 cup
- Fresh Cilantro Leaves:1/4 cup
- Radishes, Thinly Sliced:2
- Lime Wedges:4
Tips & Notes
- Use thick restaurant-style tortilla chips; very thin chips soften too quickly.
- If the salsa tastes flat, add a small squeeze of lime after simmering.
- For fully set yolks, cover the egg skillet for the last minute of cooking.
