Chilaquiles Verdes with Fried Eggs

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Mexican · 30 min

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Ingredients

• 3/4 lb tomatillos, husked
• 1 serrano chiles
• 1 white onion
• 2 garlic cloves
• 1 bunch cilantro
• 5 oz thick corn tortilla chips
• 2 eggs
• 2 oz queso fresco, crumbled
• 1/4 cup Mexican crema
• 1 1/2 tbsp neutral oil
• 1/4 cup chicken stock

Method (tap to check — screen stays awake)

1. Boil the tomatillos and serranos in salted water 8 minutes until they turn from bright to olive green and are soft. Drain and blend with half the onion, the garlic, most of the cilantro and 1 tsp salt.
2. Fry the puree in the oil in a wide skillet over medium-high 6 minutes, stirring, until it darkens a shade and thickens. Loosen with the stock to a sauce that just coats a spoon.
3. Fry the eggs in a separate pan in a little oil over medium heat, 3 minutes for set whites and a runny yolk, or 4 to 5 minutes for firm.
4. Bring the salsa to a simmer, add the chips, and fold for no more than 60 to 90 seconds — the point is chips coated and only half-softened, so serve them the moment they are, not a minute later.
5. Slide onto plates, top each with an egg, and finish with crema, queso fresco, thin rings of the remaining onion and the rest of the cilantro.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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