Chilaquiles Verdes with Fried Eggs

Photo: AlejandroLinaresGarcia · CC BY-SA 4.0 · source

Tortilla chips simmered briefly in tangy salsa verde so they're half crisp, half saucy, then crowned with fried eggs, crema, onion and cotija.

Ingredients

• 8 oz sturdy tortilla chips
• 24 oz salsa verde
• ½ cup broth or water
• 4 eggs
• sour cream
• cotija or feta
• ¼ onion, thinly sliced
• cilantro
• 1 avocado

From your pantry: 2 tbsp oil, salt.

Instructions

1. Simmer the salsa verde and broth in a large skillet for 3 minutes.
2. Add the chips and toss gently until coated, about 1 minute. They should still have some crunch.
3. Fry the eggs in a separate pan in the oil.
4. Top the chips with the eggs, a drizzle of sour cream, cheese, onion, cilantro and avocado.
5. Serve straight away. Chilaquiles wait for no one.

Tip: Use thick restaurant-style chips. Thin ones dissolve in the sauce.

Nutrition per serving

Good for

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