Description
Topped with fried eggs, these chilaquiles verdes make a delicious breakfast or brunch, perfect for loading up with crema and fresh garnishes before digging in!
Ingredients
Scale
- 1 (16-ounce) jar tomatillo salsa, or 2 cups homemade Tomatillo Salsa Verde
- 1 cup water or vegetable broth
- 6 ounces thick tortilla chips, about 4 handfuls (we recommend the El Milagro brand)
- Cilantro Lime Crema, for drizzling
- 4 fried eggs
- 1 avocado, sliced
- 2 radishes, thinly sliced
- 1/2 jalapeño pepper, thinly sliced
- Cotija cheese
- Fresh cilantro leaves
- Sea salt and freshly ground black pepper
Instructions
- Combine the salsa and water in a large skillet and bring the mixture to a simmer over medium heat.Cook, stirring occasionally, for 5 to 10 minutes, or until slightly thickened and then add the chips and fold to coat in the sauce.
- Remove from the heat and adorn with drizzles of cilantro lime crema, fried eggs, avocado, radishes, and jalapeños.Sprinkle with Cotija cheese and cilantro, then season with salt and pepper to taste, and serve with additional crema on the side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes