Chilaquiles Verdes

Crisp fried tortilla chips are simmered briefly in a tangy roasted tomatillo salsa verde until just softened at the edges but still with a bit of bite, then topped with fried eggs, crema, queso fresco, and pickled onion for a classic Mexican breakfast skillet.

By YumYum Editorial · Breakfast & Brunch

Prep: 20 min · Cook: 30 min · Total: 50 min · Serves 4

Ingredients

• 1 pound tomatillos, husked and rinsed
• 2 jalapeños (or serranos for more heat)
• 1/2 white onion, plus 1/4 cup thinly sliced for garnish
• 2 cloves garlic
• 1/2 cup fresh cilantro, plus more for garnish
• 1 teaspoon salt, plus more to taste
• 12 corn tortillas, cut into triangles
• to taste Vegetable oil, for frying
• 4 large eggs
• 1/3 cup Mexican crema or sour cream, thinned with a splash of milk
• 1/2 cup crumbled queso fresco
• 1 avocado, sliced

Instructions

1. Boil the tomatillos, jalapeños, onion half, and garlic in water for 8-10 minutes until the tomatillos turn olive-green and soften.
2. Drain and blend the cooked vegetables with the cilantro and salt until smooth to make the salsa verde.
3. Simmer the salsa verde in a wide skillet over medium heat for 5 minutes to concentrate its flavor.
4. Fry the tortilla triangles in batches in 1/2 inch of hot vegetable oil until golden and crisp, then drain on paper towels and salt lightly.
5. Fry the eggs sunny-side up in a separate pan until the whites are set and the yolks are still runny.
6. Add the fried tortilla chips to the simmering salsa verde and toss gently to coat, cooking just 1-2 minutes so the chips soften slightly but retain some crunch.
7. Transfer the chilaquiles to plates and immediately top each portion with a fried egg.
8. Drizzle with crema, scatter queso fresco and sliced onion over the top, and garnish with cilantro and avocado.
9. Serve at once while the chips are still partially crisp.