Chilaquiles Verdes With Fried Eggs Recipe
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Prep Time
-
Cook Time
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Total Time
15m
This savory Chilaquiles Verdes with Fried Eggs recipe features crispy tortilla wedges smothered in tangy salsa verde, topped with a fried egg, Mexican crema, sliced onions, and crumbled cotija cheese. A mouthwatering and satisfying dish that's perfect for brunch or dinner.
Recipe Options
Ingredients
Servings:
4
Scale:
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Steps
1
Heat vegetable oil to 375°F (191°C) in a large wok, Dutch oven, or deep fryer. Adjust flame to maintain temperature. Line a large rimmed baking sheet with paper towels. Fry 1/3 of tortilla wedges, using a metal spider to agitate them as they cook. Cook until bubbling slows to a trickle, chips are pale golden brown, and are very crisp, about 3 minutes. Transfer to baking sheet and immediately season with kosher salt. Repeat with remaining batches.
2
Heat salsa verde and chicken broth (or water, if using) in a large straight-sided sauté over medium heat until simmering. Add chips and turn to coat. Cover and set aside.
3
Transfer 2 tablespoons of oil to a large non-stick or cast iron skillet. Heat over medium-high heat until shimmering. Add 4 eggs and cook until whites are set but yolks are still runny, about 3 minutes. Season with salt. Transfer to a large plate.
4
Stir tortilla chips again and season to taste with salt if necessary. Divide between 4 warmed serving plates. Top each with a fried egg. Drizzle with crema, sprinkle with onions, cilantro, and cheese, and serve immediately.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories1,100kcal
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Fat72g
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Saturated Fat14g
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Carbohydrates92g
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Fiber6g
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Sugar4g
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Protein20g
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Cholesterol220mg
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Sodium1,060mg
Percent Daily Values are based on a 2,000 calorie diet.