Chilaquiles con Salsa Verde,  crisp tortillas tossed in sauce and served topped with cheese and eggs are my absolute favorite breakfast food.

 

Chilaquiles Verdes With Fried Eggs Recipe
Serves 4
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2 quarts vegetable, canola, or peanut oil
  2. 16 soft corn tortillas, cut into 6 wedges each
  3. Kosher salt
  4. 2 cups Salsa Verde
  5. 1 cup homemade or store-bought low sodium chicken broth or water
  6. 4 eggs
  7. 1/2 cup Mexican crema or sour cream
  8. 1/2 small white onion, thinly sliced
  9. 1/4 cup chopped fresh cilantro leaves
  10. 1/4 cup crumbled cotija cheese
Instructions
  1. Heat vegetable oil to 375°F in a large wok, Dutch oven, or deep fryer. Adjust flame to maintain temperature. Line a large rimmed baking sheet with paper towels. Fry 1/3 of tortilla wedges, using a metal spider to agitate them as they cook. Cook until bubbling slows to a trickle, chips are pale golden brown, and are very crisp, about 3 minutes. Transfer to the baking sheet and immediately season with kosher salt. Repeat with remaining batches.
  2. Heat Salsa Verde and chicken broth (or water, if using) in a large straight-sided sauté over medium heat until simmering. Add chips and turn to coat. Cover and set aside.
  3. Transfer 2 tablespoons of oil to a large non-stick or cast iron skillet. Heat over medium-high heat until shimmering. Add four eggs and cook until whites are set but yolks are still runny, about 3 minutes. Season with salt. Transfer to a large plate.
  4. Stir tortilla chips again and season to taste with salt if necessary. Divide between four warmed serving plates. Top each with a fried egg. Drizzle with crema, sprinkle with onions, cilantro, and cheese, and serve immediately
Adapted from seriouseats.com
Adapted from seriouseats.com
Mexipes https://www.mexipes.com/