Mexican Chilaquiles Verdes with Fried Egg
Crispy tortilla chips simmered in a vibrant green tomatillo salsa, topped with a perfectly fried egg, avocado, and fresh cilantro for a hearty, flavor-packed breakfast. This authentic Mexican dish is a fantastic way to use leftover tortillas and delivers a perfect balance of tangy, spicy, and savory flavors.
Ingredients
Ingredients
- 1 lb corn tortillas cut into 2-inch triangles
- 1 tbsp vegetable oil for frying
- 1 lb tomatillos husked and rinsed
- 2 jalapeños stemmed, seeds removed for less heat
- 1/2 cup white onion roughly chopped
- 2 cloves garlic peeled
- 1/2 cup fresh cilantro plus more for garnish
- 4 eggs
- 1 avocado sliced
- 1/2 cup queso fresco crumbled
- 1 tsp salt or to taste
Notes
Storage: Leftover chilaquiles can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water to loosen the sauce. Make-Ahead: The salsa verde can be made up to 3 days in advance and stored in the fridge. For a make-ahead breakfast, fry the tortilla chips the night before and assemble in the morning. Substitutions: Use store-bought tortilla chips in a pinch, or substitute queso fresco with cotija cheese. For a vegetarian protein boost, add black beans. Serving Suggestions: Serve with a side of refried beans or Mexican rice for a complete meal.