Chilaquiles Verdes with Fried Egg and Queso Fresco

Why You’ll Love This Recipe

• Bright, tangy tomatillo salsa that tastes like it came from a Mexican breakfast café.
• Just-right texture: saucy chips that stay lightly crisp at the edges.
• Flexible and fast—perfect for breakfast, brunch, or a satisfying weeknight dinner.
• Beautiful to serve and easy to customize with your favorite toppings.

Grocery List

• Produce: Tomatillos, jalapeños or serranos, white onion, garlic, cilantro, limes, radishes (optional: avocado)
• Dairy: Mexican crema, queso fresco, eggs
• Pantry: Thick tortilla chips, neutral oil (avocado/canola/grapeseed), low-sodium chicken broth or water, kosher salt, black pepper

Full Ingredients

Salsa Verde

• 1 lb tomatillos, husked and rinsed (about 10–12 medium)
• 1–2 jalapeños or serrano chiles, stemmed (1 for mild, 2 for spicier)
• 1/2 medium white onion, cut into thick wedges (about 3 oz)
• 2 garlic cloves, unpeeled for broiling
• 1/2 cup low-sodium chicken broth or water, plus 2–4 tbsp more as needed to thin
• 1/2 cup fresh cilantro leaves and tender stems, packed
• 1 tbsp fresh lime juice (about 1/2 lime)
• 3/4 tsp kosher salt, plus more to taste
• 1 tbsp neutral oil (to bloom the salsa in the pan)

Chilaquiles & Toppings

• 8 oz thick, sturdy tortilla chips (about 8–9 cups), unsalted or lightly salted
• 4 large eggs
• 2 tbsp neutral oil (for frying eggs)
• 1/3 cup Mexican crema (or 1/3 cup sour cream mixed with 1 tbsp milk)
• 4 oz queso fresco, crumbled (about 3/4 cup)
• 4 radishes, thinly sliced
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving
• Optional: 1/4 cup finely diced white onion; 1 small avocado, sliced

Step-by-Step Instructions

Step 1: Broil the tomatillos, chiles, onion, and garlic

Position an oven rack 6 inches from the broiler element and preheat the broiler to HIGH (about 550°F). Line a rimmed baking sheet with foil. Arrange the tomatillos (cut side down if halved), jalapeños, onion wedges, and unpeeled garlic on the sheet. Broil until blistered and lightly charred, 6–8 minutes, turning the tomatillos and chiles once halfway through. Let cool 2–3 minutes. Peel the garlic.

Alternate method: Roast at 450°F for 12–15 minutes, flipping halfway, until softened and lightly browned.

Step 2: Blend the salsa verde

Add the broiled tomatillos, jalapeños, onion, peeled garlic, cilantro, broth (start with 1/2 cup), lime juice, and salt to a blender. Blend until smooth, 30–45 seconds. Taste and adjust with a pinch more salt or a splash of lime if desired. If it is very thick, add 1–2 tbsp broth to reach a pourable, spoon-coating consistency.

Step 3: Bloom and thicken the salsa

Heat 1 tbsp neutral oil in a 12-inch skillet over medium-high heat until shimmering. Carefully pour in the blended salsa (it may sputter). Bring to a boil, then reduce to a lively simmer and cook 3–5 minutes, stirring occasionally, until slightly thickened and glossy. You want a sauce that coats a spoon but still flows. If it gets too thick, thin with a tablespoon or two of broth.

Step 4: Fry the eggs

In a separate 10–12 inch nonstick or cast-iron skillet, heat 2 tbsp neutral oil over medium heat until shimmering. Crack in the eggs and cook, undisturbed, until the whites are set and the yolks are still runny, 3–4 minutes for sunny-side up. For over-easy, flip and cook 30–45 seconds more. Season lightly with salt and pepper. Turn off the heat.

Step 5: Coat the chips in the salsa

Reduce the salsa skillet to medium-low. Add the tortilla chips and gently fold with a wide spatula to coat every chip. Cook 60–90 seconds, just until the chips soften slightly at the edges but keep some crunch at the centers. Do not overcook—the chips will continue to soften off the heat.

Step 6: Finish and serve

Divide the chilaquiles among 4 warm plates (or serve family-style in the skillet). Drizzle with crema, sprinkle generously with crumbled queso fresco, and top with radish slices and chopped cilantro. Place a fried egg over each portion. Serve immediately with lime wedges (and optional diced onion or avocado).

Pro Tips

• Use thick, sturdy chips (or homemade)—thin chips turn soggy fast.
• Sauce-to-chip ratio matters: aim for about 1.5–2 cups salsa per 8 oz chips.
• Add chips at the very end and toss briefly; lingering in the pan softens them quickly.
• Char equals flavor: broiling or pan-charring the tomatillos, chiles, and onion deepens the salsa.
• Keep the yolks runny—the egg’s richness mingles with the salsa to make a silky sauce.

Variations

• Chicken chilaquiles: Stir 1 cup warm shredded rotisserie chicken into the simmering salsa before adding chips.
• Bean boost: Add 1 cup drained black or pinto beans for protein and extra heartiness.
• Chilaquiles rojos: Swap the green salsa for a red tomato–guajillo or chipotle sauce and proceed as directed.

Storage & Make-Ahead

Make the salsa verde up to 4 days ahead; refrigerate in an airtight container. Rewarm gently before using. Cook eggs to order and add chips just before serving for best texture. Assembled chilaquiles soften within minutes; leftovers can be refrigerated up to 1 day but will be soft. Reheat in a skillet over medium heat with a splash of broth, then fold in a handful of fresh chips to revive some crunch. Add fresh garnishes and a newly fried egg.

Nutrition (per serving)

Approx. 600 calories; 44 g carbohydrates; 17 g protein; 38 g fat; 11 g saturated fat; 5 g fiber; 820 mg sodium. Nutrition will vary based on chips, broth, and toppings used.