Chilaquiles Verdes with a Fried Egg

This is a great recipe to make for brunch because the salsa verde can be made ahead of time and then the rest can be easily assembled for multiple guests. I like when not all of the chips get tossed in the salsa verde because they can become soggy so quickly. Instead I only toss half of the chips in the salsa and then leave the other half of the chips on the plate so they remain crispy. If you are looking for a shortcut in this dish because you are starving and looking for a quick meal then you can use bagged corn tortilla chips (if you don’t want to do the math below figuring out how many you need it will be about 72 chips.)



For the salsa verde:

1 pound tomatillos, husks and stems removed, dry roasted*

1 jalapeño pepper, stem and seeds removed, dry roasted*

1 small white onion, roughly chopped

½ cup chopped cilantro leaves

2 tablespoons fresh squeezed lime juice, about 2 limes

kosher salt


For the corn chips:

2 quarts vegetable oil, for frying

12 small soft corn tortillas, cut into 6 wedges each

kosher salt, as needed


For serving:

½ cup chicken broth

2 tablespoons extra-virgin olive oil

4 eggs

¼ cup chopped cilantro

¼ cup crumbled queso fresco cheese



For the salsa verde:

Put the tomatillos and jalapeño into a medium saucepan and cover with water. Bring to a boil over high heat, then reduce to a simmer until the vegetables are softened, about 10 minutes. Drain the vegetables and transfer to a blender or food processor. Add the onion, cilantro and lime juice. Blend until a chunky salsa is formed. Transfer to a bowl and let cool. Season to taste with salt.


For the corn chips: 

In a large heavy bottom pot or deep fryer, heat the vegetable oil to 375°. Line a baking sheet with paper towels. Fry the tortilla wedges in batches, until the chips are a golden brown and are very crisp, about 3 minutes. Place the chips to the lined baking sheet and season with salt. Repeat the process with the remaining tortilla wedges.


For serving:

Heat a large straight-sided sauté pan over medium heat; add the salsa verde and chicken broth. Bring the sauce to a simmer, then add half of the tortilla chips, and turn to coat. Cover and set aside.

Heat a large sauté pan or cast iron skillet over medium heat, add the olive oil to the pan. Heat through, then add the eggs, and cook sunny side up until the whites are set but the yolks are still runny, about 3 minutes. Remove from the heat and set aside.

To serve: Divide the remaining tortilla chips among four warmed plates, then ladle some of the salsa verde- covered chips over each.. Top each with an egg, cilantro and queso fresco. Serve immediately,

Note: cooled salsa can be stored in a sealed container in the refrigerators for up to 2 weeks.

*To dry roast, there are two methods. First wash and dry the tomatillos and jalapeños. If you have a gas stove top then turn the heat to medium, making sure whatever is being roasted does not directly come in contact with the flame. Turn every few seconds until the skin is bubbly and wrinkled with dark char marks. The time depends on the size of the item being roasted. If you do not have a gas stove then heat broiler to high. Slice peppers and jalapeños in half, and place on a cookie sheet, skin side up. Broil until skin bubbles and wrinkles with dark char marks.

Serves 4.



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