Back
Crispy Chilaquiles Verdes with Fried Eggs & Crema
by Unknown
Prep: 10 minCook: 20 minTotal: 30 min4 servings0 forks
Crunchy tortilla chips tossed in tangy salsa verde, topped with sunny-side-up eggs, cool crema, and queso fresco — a restaurant-style Mexican breakfast that's ready in 30 minutes.
Ingredients
- 1 1/2 cups salsa verde — store-bought or homemade
- 4 large eggs
- 1/2 small red onion — thinly sliced
- 1 jalapeño — thinly sliced (optional, for extra heat)
- 1/3 cup neutral oil — for frying
- 1 tsp ground cumin
- 1/2 cup queso fresco — crumbled
- 1 avocado — sliced or diced
- Lime wedges — for serving
- 12 corn tortillas — cut into wedges (stale tortillas fry up crispiest)
- 1/2 cup chicken or vegetable broth
- 1/3 cup Mexican crema — or sour cream thinned with a splash of milk
- 1/4 cup fresh cilantro leaves
- Kosher salt — to taste
Instructions
- 1Fry the tortilla chips: Heat the oil in a large skillet over medium-high heat. Working in batches, fry the tortilla wedges until golden and crisp, about 2 minutes per side. Drain on paper towels and season immediately with salt.
- 2Warm the sauce: In a separate large skillet, combine the salsa verde, broth, and cumin. Bring to a gentle simmer over medium heat.
- 3Toss the chips: Add the fried chips to the simmering sauce and toss until evenly coated and just softened at the edges, about 2 minutes. Keep them a little crunchy — don't over-soak.
- 4Fry the eggs: In a nonstick skillet over medium heat, fry the eggs sunny-side up until the whites are set but the yolks are still runny, about 3 minutes. Season with salt.
- 5Assemble: Divide the chilaquiles among 4 plates and top each with a fried egg.
- 6Garnish and serve: Drizzle generously with crema, then scatter over the queso fresco, red onion, cilantro, avocado, and jalapeño. Serve immediately with lime wedges.
Recipe Lineage
The family tree of this recipe — trace every fork back to the original.