Chilaquiles Verdes

Crisp tortilla chips are briefly coated in warm salsa verde, then topped with fried eggs, queso fresco, cool crema, and fresh onion for a bright, satisfying Mexican-inspired breakfast.

Prep: 10 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 8 ounces tortilla chips
• 2 cups salsa verde
• 8 eggs
• 4 ounces queso fresco
• 0.5 cup crema
• 0.5 small white onion
• 2 tablespoons vegetable oil
• 0.25 cup cilantro
• 0.25 teaspoon kosher salt

Cooking instructions

1. Thinly slice the onion, crumble the queso fresco, and chop the cilantro. If the crema is thick, stir in 1 tablespoon of water to make it drizzleable. (about 5 min)
2. Warm the salsa verde in a large skillet over medium heat until steaming but not boiling, about 3 minutes. (about 3 min) — Medium heat
3. Add the tortilla chips and toss gently for 30 to 60 seconds, just until coated and slightly softened while retaining some crisp edges. Transfer to serving plates. (about 1 min) — Medium heat
4. Wipe out the skillet if needed, add the oil, and heat over medium. Fry the eggs in batches if necessary, seasoning with salt, until the whites are fully set and the yolks reach your preferred doneness. For food safety, cook until the yolks and whites are firm unless using pasteurized eggs. (about 6 min) — Medium heat
5. Top the sauced chips with the fried eggs, queso fresco, crema, sliced onion, and cilantro. Serve immediately. (about 1 min)