Chilaquiles Verdes with Fried Eggs

Chilaquiles Verdes with Fried Eggs is a classic Mexican breakfast or brunch dish that’s full of bold, comforting flavors. It features crispy tortilla chips tossed in a tangy, mildly spicy green tomatillo salsa, topped with creamy cheese, fresh cilantro, and perfectly fried eggs. The mix of textures — crunchy, saucy, creamy, and runny — creates a mouthwatering balance that makes this dish unforgettable.

This dish dates back to traditional Mexican kitchens where leftover tortillas were given new life by simmering them in salsa. Over time, it has become a staple breakfast served in homes and cafés throughout Mexico — and for good reason!

❤️ Why I Love This Recipe

I absolutely love Chilaquiles Verdes because it’s a true comfort food with a twist of freshness. The crisp tortilla chips soften slightly as they absorb the zesty green salsa, yet maintain a little crunch — a balance that’s pure magic. The fried eggs add a rich, velvety texture when the yolks run into the salsa. Plus, it’s customizable, easy to prepare, and uses simple, everyday ingredients.

Every bite feels like a cozy morning in Mexico — hearty, satisfying, and full of flavor!

Why It’s a Must-Try Dish

• It’s quick and easy, perfect for busy mornings or lazy brunches.
• It transforms simple ingredients (tortillas, eggs, and salsa) into a gourmet experience.
• It’s vegetarian-friendly yet protein-rich thanks to the eggs.
• It’s beautifully versatile — you can spice it up, tone it down, or add your favorite toppings like avocado, crema, or refried beans.
• It’s deeply comforting and energizing, perfect for breakfast or brunch gatherings.

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4 servings
• Calories per serving: Approximately 380–420 kcal

Cuisine

• Cuisine: Mexican
• Course: Breakfast / Brunch / Light Lunch

Ingredients

For the Green Salsa (Salsa Verde):

• 10 medium tomatillos, husked and rinsed
• 2 jalapeño peppers (adjust for spice level)
• 2 garlic cloves
• ½ cup fresh cilantro leaves
• ½ white onion, roughly chopped
• 1 cup chicken or vegetable broth
• Salt to taste
• 1 tablespoon olive oil or vegetable oil

For the Chilaquiles:

• 12 corn tortillas, cut into triangles (or about 6 cups tortilla chips)
• Oil for frying (or use baked chips for a lighter version)
• 4 large eggs
• ½ cup crumbled queso fresco or cotija cheese
• ½ cup Mexican crema or sour cream
• 1 avocado, sliced
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Simple Cooking Directions

1. Make the Salsa Verde: Boil or roast tomatillos, jalapeños, garlic, and onion until soft, then blend with cilantro, broth, and salt.
2. Fry or Bake the Tortillas: Fry tortilla triangles until golden and crisp.
3. Simmer the Salsa: Heat oil, add salsa, and simmer for a few minutes.
4. Combine Chips and Salsa: Toss the fried tortilla chips in the hot salsa until lightly coated.
5. Fry the Eggs: Cook eggs sunny-side-up or to your preference.
6. Assemble: Serve chilaquiles topped with fried eggs, cheese, crema, avocado, and cilantro.

Step-by-Step Preparation Method

Step 1: Prepare the Salsa Verde

1. In a pot, add tomatillos, jalapeños, garlic, and onion. Cover with water and bring to a boil.
2. Cook for about 8–10 minutes, until tomatillos turn dull green and soft.
3. Drain and transfer to a blender. Add cilantro, broth, and salt.
4. Blend until smooth.
5. In a skillet, heat 1 tbsp oil, pour in the blended salsa, and simmer for 5 minutes until slightly thickened. Taste and adjust salt.

Step 2: Make the Tortilla Chips

1. Cut corn tortillas into triangles.
2. Heat about ½ inch of oil in a frying pan over medium-high heat.
3. Fry the tortilla pieces in batches until crisp and golden.
4. Remove and drain on paper towels. Sprinkle lightly with salt.
   (You can also bake them at 180°C / 350°F for 12–15 minutes for a healthier option.)

Step 3: Combine Salsa and Chips

1. Reheat the salsa over medium heat.
2. Add the tortilla chips, stirring gently to coat them evenly.
3. Cook for 1–2 minutes only, just until chips begin to soften but are still slightly crisp.
4. Remove from heat immediately.

Step 4: Fry the Eggs

1. Heat a nonstick skillet with a drizzle of oil.
2. Crack in the eggs and cook sunny-side-up until whites are set and yolks are still runny.

Step 5: Assemble and Serve

1. Divide the chilaquiles among plates.
2. Top each with a fried egg, crumbled queso fresco, a drizzle of crema, and avocado slices.
3. Garnish with cilantro and lime wedges on the side.

How to Serve

Serve Chilaquiles Verdes hot immediately after preparing to maintain texture. They pair beautifully with:

• Refried beans or black beans on the side
• Fresh fruit juice, Mexican hot chocolate, or coffee
• A sprinkle of extra cheese or a dash of hot sauce for heat lovers

Additional Recipe Tips

• Use day-old tortillas for the crispiest texture.
• Don’t let the chips sit in salsa too long, or they’ll get soggy.
• For richer flavor, roast the tomatillos, onions, and peppers instead of boiling them.
• Add shredded chicken or chorizo for a heartier version.
• Sprinkle pickled red onions for extra tang.

Variations

• Chilaquiles Rojos: Use red salsa (made with tomatoes and guajillo chiles) instead of green salsa.
• Vegan Version: Omit eggs and cheese; use tofu scramble and vegan crema.
• Spicy Lover’s Version: Add serrano peppers or a spoonful of green chili sauce.
• With Chicken: Toss in shredded rotisserie chicken for extra protein.
• Breakfast Casserole: Layer chips, salsa, and cheese in a baking dish, bake until bubbly, then top with fried or poached eggs.

Freezing & Storage

• Refrigeration: Store leftover salsa verde separately in the fridge for up to 5 days.
• Tortilla Chips: Keep in an airtight container at room temperature for up to 3 days.
• Assembled Chilaquiles: Best eaten fresh. If storing, refrigerate for up to 24 hours, but note that the chips will soften.
• Freezing: You can freeze salsa verde for up to 2 months in airtight containers. Defrost and reheat before using.

Special Equipment Needed

• Blender or food processor
• Non-stick frying pan
• Medium saucepan or skillet
• Slotted spoon
• Paper towels (for draining fried chips)

Conclusion

Chilaquiles Verdes with Fried Eggs is a vibrant, comforting, and flavor-packed dish that perfectly captures the heart of Mexican home cooking. With crispy tortillas, tangy salsa, creamy toppings, and rich runny yolks — it’s a breakfast experience that’s both rustic and indulgent. Whether you’re cooking for yourself or entertaining guests, this dish promises to bring a touch of sunshine and warmth to your table.

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Chilaquiles Verdes with Fried Eggs

Author: Anna Williams Cuisine: Mexican Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Servings: 4 Calories: 380 kcal

Description

Chilaquiles Verdes with Fried Eggs is a classic Mexican breakfast or brunch dish that’s full of bold, comforting flavors. It features crispy tortilla chips tossed in a tangy, mildly spicy green tomatillo salsa, topped with creamy cheese, fresh cilantro, and perfectly fried eggs. The mix of textures — crunchy, saucy, creamy, and runny — creates a mouthwatering balance that makes this dish unforgettable.

Ingredients

Scale

1/2x 1x 2x 3x

For the Green Salsa (Salsa Verde):

• 10 medium tomatillos, husked and rinsed
• 2 jalapeño peppers (adjust for spice level)
• 2 garlic cloves
• ½ cup fresh cilantro leaves
• ½ white onion, roughly chopped
• 1 cup chicken or vegetable broth
• Salt to taste
• 1 tablespoon olive oil or vegetable oil

For the Chilaquiles:

• 12 corn tortillas, cut into triangles (or about 6 cups tortilla chips)
• Oil for frying (or use baked chips for a lighter version)
• 4 large eggs
• ½ cup crumbled queso fresco or cotija cheese
• ½ cup Mexican crema or sour cream
• 1 avocado, sliced
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Instructions

1. Step 1: Prepare the Salsa Verde : In a pot, add tomatillos, jalapeños, garlic, and onion. Cover with water and bring to a boil. Cook for about 8–10 minutes, until tomatillos turn dull green and soft. Drain and transfer to a blender. Add cilantro, broth, and salt. Blend until smooth. In a skillet, heat 1 tbsp oil, pour in the blended salsa, and simmer for 5 minutes until slightly thickened. Taste and adjust salt.
2. Step 2: Make the Tortilla Chips : Cut corn tortillas into triangles. Heat about ½ inch of oil in a frying pan over medium-high heat. Fry the tortilla pieces in batches until crisp and golden. Remove and drain on paper towels. Sprinkle lightly with salt. (You can also bake them at 180°C / 350°F for 12–15 minutes for a healthier option.)
3. Step 3: Combine Salsa and Chips : Reheat the salsa over medium heat. Add the tortilla chips, stirring gently to coat them evenly. Cook for 1–2 minutes only, just until chips begin to soften but are still slightly crisp. Remove from heat immediately.
4. Step 4: Fry the Eggs : Heat a nonstick skillet with a drizzle of oil. Crack in the eggs and cook sunny-side-up until whites are set and yolks are still runny.
5. Step 5: Assemble and Serve : Divide the chilaquiles among plates. Top each with a fried egg, crumbled queso fresco, a drizzle of crema, and avocado slices. Garnish with cilantro and lime wedges on the side.

Keywords: Chilaquiles Verdes with Fried Eggs