Chilaquiles Verdes Con Huevos

Enjoy a vibrant plate of homemade Chilaquiles Verdes Con Huevos, where homemade fried crispy tortilla chips are simmered in tangy green tomatillo salsa, topped with sunny-side-up eggs, crumbled queso fresco, and a sprinkle of fresh cilantro. This classic Mexican breakfast dish brings together bold flavors and satisfying textures for a perfect start to your day.

Course Breakfast

Cuisine Mexican

Keyword Chilaquiles Verdes Con Huevos

Prep Time 30

Cook Time 15

Servings servings

Calories 737kcal

Author Bon Appeteach

Ingredients

Salsa Verde

10 Tomatillas husks removed and rinsed
2 Serrano Peppers
2 Jalapenos
1/2 Onion
4 cloves Garlic
1 tsp Sazon Seasoning
1 cup Cilantro
1 cup Stock chicken or vegetable

Chilaquiles

8 Corn Tortillas cut into triangles
1 tsp Sea Salt
1 cup Oil for frying
4 Eggs
1/4 cup Queso Fresco

Optional Garnishes

Avocado sliced
Pickled Red Onoons
Cilantro
Green Onions

Instructions

Homemade Salsa Verde

Preheat the oven to broiling on high. Layer a baking sheet with parchment paper or a wire rack.
Remove the husks from the tomatillos and rinse them clean. Place the tomatillos onto the baking sheet.
Add the serrano's, jalapenos, onion, and garlic cloves to the baking sheet as well, and then place the baking sheet into the oven to broil.
Broil the vegetables for 5-7 minutes or until the tops of everything exposed are beginning to char lightly. Remove the pan from the oven and flip everything over place it back into the broiler and repeat the process for another 5-7 minutes. Keep an eye on the broiling vegetables so they char but do not burn. Remove from the oven and let them cool.
To a blender add the broiled tomatillos, peppers, onion, and garlic. Add in the stock, sazon season, and fresh cilantro. Blend until smooth and set aside.

Frying the Tortilla Chips

Cut the 8 tortillas into 8 triangles.
In a large pan, add a neutral oil and heat to medium-high heat (about 325-350 f.).
Add the tortilla pieces into small batches and allow them to crisp, tossing them in the oil as needed (about 3-4 minutes).
Remove the tortillas once crispy from the oil and place them onto a paper towel lined baking sheet to drain excess oil. Lightly season the freshly fried chips with a little salt.
Repeat the frying process until all the chips are crispy and fried.

Assembling the Chilaquiles Verdes Con Huevos

To a large skillet, add the salsa verde and bring it to a medium low heat. It should just barely begin to simmer (do not boil).
Add the tortilla chips and gently fold and toss them into the salsa so they are fully coated. Cook for a few minutes continuing to toss or stir so they begin to soften slightly and take on chewy texture.
In a separate pan over medium heat, fry the eggs as desired.
Place the fried eggs over the top of the cooked tortilla chip mixture and then garnish with queso fresco and any other desired toppings and serve

Notes

My favorite way to take this up a notch is to add cooked chorizo the the tortilla chips and salsa. Precook the chorizo sausage and drain the grease. Add it in as a layer over the cooked down chips before topping with the eggs.

Nutrition