Verde Chilaquiles with Eggs: A Delicious and Authentic Mexican Breakfast

Chilaquiles are a classic Mexican dish, traditionally made with fried tortilla chips simmered in salsa. This recipe focuses on *chilaquiles verdes*, using a vibrant and flavorful green salsa, and tops them off with perfectly cooked eggs for a hearty and satisfying breakfast or brunch.

This version is easy to customize to your liking. You can adjust the spice level, add different toppings, and choose your preferred egg style. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and rewarding.

## What are Chilaquiles?

Before diving into the recipe, let’s understand what makes chilaquiles so special. The foundation of chilaquiles is fried tortilla chips. These aren’t your average store-bought chips; they’re typically made from stale tortillas that are cut into triangles and fried until crispy. These crispy chips are then tossed in a flavorful salsa, which softens them slightly while still retaining a pleasant texture. The dish is usually garnished with toppings like cheese, crema (Mexican sour cream), onions, cilantro, and, of course, eggs.

## Why Chilaquiles Verdes?

While there are many variations of chilaquiles, *chilaquiles verdes* stand out due to their bright, tangy, and slightly spicy green salsa. This salsa is typically made with tomatillos, which are small, green, husk-covered fruits related to tomatoes. Tomatillos give the salsa a unique flavor profile that is both refreshing and complex. The addition of chili peppers, such as serranos or jalapeños, adds a welcome kick of heat.

## Ingredients for Verde Chilaquiles with Eggs

Here’s a breakdown of the ingredients you’ll need to make this delicious dish:

* **For the Tortilla Chips:**
* 12 corn tortillas, preferably stale
* 2-3 tablespoons vegetable oil, for frying
* **For the Salsa Verde:**
* 1 pound tomatillos, husked and rinsed
* 1-2 serrano peppers, stemmed (adjust to your spice preference; remove seeds for less heat)
* 1/2 white onion, roughly chopped
* 2 cloves garlic, peeled
* 1/4 cup cilantro, roughly chopped
* 1 teaspoon salt, or to taste
* 1/4 cup water (or more, if needed for blending)
* **For the Eggs:**
* 4-6 eggs
* 1 tablespoon butter or oil
* Salt and pepper to taste
* **For the Toppings (Optional):**
* Queso fresco, crumbled
* Mexican crema or sour cream
* Diced white onion
* Chopped cilantro
* Avocado slices
* Pickled onions

## Equipment You’ll Need

* Large skillet or frying pan
* Blender or food processor
* Medium saucepan
* Slotted spoon
* Tongs

## Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed instructions to make perfect Verde Chilaquiles with Eggs every time.

### Step 1: Making the Tortilla Chips

1. **Cut the Tortillas:** Stack the corn tortillas and cut them into quarters or sixths, creating triangle shapes. Aim for roughly uniform sizes to ensure even cooking.
2. **Heat the Oil:** Pour the vegetable oil into a large skillet or frying pan over medium-high heat. The oil should be hot enough to quickly fry the tortillas but not so hot that they burn.
3. **Fry the Tortillas:** Working in batches, carefully add the tortilla triangles to the hot oil. Fry them for 2-3 minutes per side, or until they are golden brown and crispy. Avoid overcrowding the pan, as this will lower the oil temperature and result in soggy chips.
4. **Drain the Chips:** Use a slotted spoon to remove the fried tortilla chips from the oil and transfer them to a paper towel-lined plate. This will help absorb excess oil and keep the chips crispy. Sprinkle with a little salt while they are still hot.

*Alternative: Baking the Tortilla Chips*

For a healthier option, you can bake the tortilla chips instead of frying them.

1. Preheat your oven to 350°F (175°C).
2. Lightly brush both sides of the tortilla triangles with oil.
3. Arrange the tortilla triangles in a single layer on a baking sheet.
4. Bake for 10-15 minutes, or until they are golden brown and crispy, flipping halfway through.

### Step 2: Making the Salsa Verde

1. **Boil the Tomatillos and Peppers:** Place the husked and rinsed tomatillos and the serrano peppers in a medium saucepan. Cover them with water and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 8-10 minutes, or until the tomatillos are soft and have changed color from bright green to a duller, olive-green shade. The peppers should also be softened.
2. **Blend the Salsa:** Carefully transfer the cooked tomatillos, serrano peppers (remember to adjust the amount depending on your desired spice level), onion, garlic, cilantro, and salt to a blender or food processor. Add 1/4 cup of the cooking water to help the mixture blend smoothly.
3. **Blend Until Smooth:** Blend all ingredients until you have a smooth and vibrant green salsa. If the salsa is too thick, add more cooking water, one tablespoon at a time, until you reach your desired consistency. Taste and adjust the seasoning as needed, adding more salt if necessary.

*Tip: For a smoother salsa, you can strain it through a fine-mesh sieve after blending.*

### Step 3: Assembling the Chilaquiles

1. **Heat the Salsa:** Pour the salsa verde into the same skillet or frying pan you used to fry the tortilla chips (wipe it clean first if necessary). Heat the salsa over medium heat until it begins to simmer.
2. **Add the Chips:** Add the fried tortilla chips to the simmering salsa. Gently toss the chips to coat them evenly with the salsa. Be careful not to overmix, as you want the chips to soften slightly but not become completely soggy. Allow the chips to simmer in the salsa for 2-3 minutes, stirring occasionally.

### Step 4: Cooking the Eggs

While the chilaquiles are simmering, prepare your eggs. You can cook them however you like – fried, scrambled, or poached are all great options. Here’s how to fry them perfectly:

1. **Heat the Butter or Oil:** Melt the butter or heat the oil in a non-stick skillet over medium heat.
2. **Crack the Eggs:** Gently crack the eggs into the skillet, being careful not to break the yolks.
3. **Cook to Your Liking:** Cook the eggs for 2-4 minutes, or until the whites are set and the yolks are still runny (or cooked to your desired doneness). Season with salt and pepper.

*Alternative: Scrambled Eggs*

For scrambled eggs:

1. Whisk the eggs in a bowl with a pinch of salt and pepper.
2. Melt butter in a non-stick skillet over medium-low heat.
3. Pour the egg mixture into the skillet and cook, stirring gently with a spatula, until the eggs are set but still slightly moist.

### Step 5: Plating and Garnishing

1. **Plate the Chilaquiles:** Divide the chilaquiles verde evenly among plates.
2. **Top with Eggs:** Place one or two eggs on top of each serving of chilaquiles.
3. **Garnish:** Sprinkle with queso fresco, drizzle with Mexican crema or sour cream, and garnish with diced white onion, chopped cilantro, and avocado slices. You can also add pickled onions for an extra tangy flavor.

## Tips for Perfect Chilaquiles Verdes

* **Use Stale Tortillas:** Stale tortillas are ideal for making chilaquiles chips because they hold their shape better during frying and absorb less oil.
* **Don’t Overcrowd the Pan:** When frying the tortilla chips, work in batches to avoid overcrowding the pan. This will ensure that the chips cook evenly and stay crispy.
* **Adjust the Spice Level:** The amount of serrano peppers in the salsa verde can be adjusted to your spice preference. Remove the seeds and membranes from the peppers for a milder flavor.
* **Don’t Overcook the Chilaquiles:** Be careful not to overcook the chilaquiles in the salsa, as they can become soggy. Simmer them for just a few minutes until they are slightly softened but still retain some texture.
* **Use Fresh Ingredients:** Fresh ingredients, especially tomatillos and cilantro, will make a big difference in the flavor of the salsa verde.
* **Customize Your Toppings:** Feel free to experiment with different toppings to create your perfect chilaquiles. Some other great options include shredded chicken, refried beans, and radishes.

## Variations and Substitutions

* **Chilaquiles Rojos:** Use a red salsa instead of salsa verde. A common red salsa is made with dried chiles, tomatoes, onions, and garlic.
* **Chicken or Beef Chilaquiles:** Add shredded cooked chicken or beef to the chilaquiles for a heartier meal.
* **Vegetarian Chilaquiles:** Add cooked vegetables like zucchini, corn, or mushrooms to the chilaquiles.
* **Vegan Chilaquiles:** Omit the cheese, crema, and eggs, or substitute with vegan alternatives. Use plant-based sour cream and scrambled tofu or black beans instead of eggs.
* **Spicy Chilaquiles:** Add more serrano peppers or a pinch of cayenne pepper to the salsa verde for extra heat.
* **Mild Chilaquiles:** Remove the seeds and membranes from the serrano peppers or use a milder chili pepper like a jalapeño.

## Serving Suggestions

Verde Chilaquiles with Eggs are delicious on their own, but they can also be served with other Mexican dishes, such as:

* Refried beans
* Mexican rice
* Guacamole
* Pico de gallo
* Horchata or agua fresca

## Storage Instructions

* **Salsa Verde:** Leftover salsa verde can be stored in an airtight container in the refrigerator for up to 5 days.
* **Tortilla Chips:** Leftover tortilla chips can be stored in an airtight container at room temperature for up to 3 days.
* **Assembled Chilaquiles:** Assembled chilaquiles are best eaten immediately. They can be stored in the refrigerator for up to 24 hours, but the chips will become soggy. To reheat, bake in a preheated oven at 350°F (175°C) until heated through.

## Nutritional Information (Approximate per serving)

* Calories: 400-500
* Protein: 15-20g
* Fat: 25-30g
* Carbohydrates: 30-40g

*Note: Nutritional information may vary depending on specific ingredients and portion sizes.*

## Conclusion

Verde Chilaquiles with Eggs are a delightful and versatile dish that is perfect for breakfast, brunch, or even a light dinner. With its vibrant flavors, crispy chips, and perfectly cooked eggs, this recipe is sure to become a new favorite. Don’t be afraid to experiment with different toppings and variations to create your own signature version. Enjoy!

## Recipe Card

**Verde Chilaquiles with Eggs**

A classic Mexican dish made with fried tortilla chips simmered in a tangy green salsa and topped with eggs.

**Prep time:** 20 minutes
**Cook time:** 30 minutes
**Total time:** 50 minutes
**Servings:** 4-6

**Ingredients:**

* **For the Tortilla Chips:**
* 12 corn tortillas
* 2-3 tbsp vegetable oil
* Salt to taste
* **For the Salsa Verde:**
* 1 lb tomatillos, husked and rinsed
* 1-2 serrano peppers, stemmed
* 1/2 white onion, roughly chopped
* 2 cloves garlic, peeled
* 1/4 cup cilantro, roughly chopped
* 1 tsp salt, or to taste
* 1/4 cup water
* **For the Eggs:**
* 4-6 eggs
* 1 tbsp butter or oil
* Salt and pepper to taste
* **For the Toppings (Optional):**
* Queso fresco, crumbled
* Mexican crema or sour cream
* Diced white onion
* Chopped cilantro
* Avocado slices

**Instructions:**

1. **Make the Tortilla Chips:** Cut tortillas into triangles. Fry in hot oil until golden and crispy. Drain on paper towels and salt.
2. **Make the Salsa Verde:** Boil tomatillos and peppers until soft. Blend with onion, garlic, cilantro, salt, and water until smooth.
3. **Assemble the Chilaquiles:** Heat salsa in a skillet. Add chips and simmer for 2-3 minutes.
4. **Cook the Eggs:** Fry or scramble eggs to your liking.
5. **Plate and Garnish:** Divide chilaquiles among plates. Top with eggs and desired toppings.

**Notes:**

* Adjust spice level by adding more or fewer serrano peppers.
* Use stale tortillas for best results.
* Don’t overcook the chilaquiles in the salsa.

Enjoy!