Chilaquiles Verdes Con Huevos

Enjoy a vibrant plate of homemade Chilaquiles Verdes Con Huevos, where homemade fried crispy tortilla chips are simmered in tangy green tomatillo salsa, topped with sunny-side-up eggs, crumbled queso fresco, and a sprinkle of fresh cilantro. This classic Mexican breakfast dish brings together bold flavors and satisfying textures for a perfect start to your day.

Why This Recipe Works

Best Breakfast Ever: If you want to start your day with a flavorful and hearty breakfast, try these chilaquiles verdes con huevos! This classic Mexican dish combines crispy tortilla chips drenched in tangy green salsa and perfectly cooked eggs! These chilaquiles have the perfect combination of flavors and textures that you won’t be able to get enough of.

Spicy & So Flavorful: The key to the absolute best chilaquiles verdes con huevos is making a homemade salsa verde that is to die for. I started by broiling the chiles, tomatillos, onion, and garlic in the oven to give it a nice char and begin the flavor-building process. Then, I blended them up with fresh cilantro for a bright, herby flavor! The result is a tangy, spicy sauce that is balanced out by the freshly fried tortillas and perfectly cooked eggs!

What are chilaquiles?

Chilaquiles are a traditional Mexican dish that consists of fried corn tortillas bathed in either a red or green sauce, then served with eggs! It is usually spicy, but the chile-based sauce can be adjusted based on your preferences.

Supplies Needed

• Baking Sheet
• Skillet

Ingredients

For the Salsa Verde

• Tomatillos: Tomatillos are the tangy base to any delicious salsa verde!
• Serrano Peppers: Serrano peppers add loads of extra heat!
• Jalapeños: I like to use a combination of jalapeños and serranos, for a depth of flavor and plenty of spice.
• Onion & Garlic: Onion and garlic both offer a savory flavor.
• Sazon Seasoning: If you have never used sazon seasoning, it is essentially a chicken boullion mixture with saffron and achiote which is traditional to use in Latin American cuisine!
• Cilantro: You will need one bunch of fresh cilantro to brighten up the flavor of this smoky green salsa.
• Stock: The liquid here is stock for extra flavor. You can use water instead if you prefer!

For the Chilaquiles

• Corn Tortillas: Use your favorite store-bought corn tortillas here!
• Salt: To season the fried tortillas.
• Oil: Use a neutral oil that has a high smoke point, like vegetable oil, canola oil, avocado oil, or peanut oil!
• Eggs: I like to cook my eggs sunny-side up for chilaquiles, but you can cook them however you would like.
• Queso Fresco: Queso fresco is a must here! The creamy flavor and texture balance out the spicy salsa.
• Garnishes: Garnish with your choice of toppings with things like avocado, pickled red onion, cilantro, or green onions!

Ingredient Variations:

If you’d like, you can add ground meat for added flavor and protein! I added chorizo to mine. It is not traditional to add, especially with chilaquiles verdes. It is more common to use meat with chilaquiles rojos, which feature a red chili sauce instead of the salsa verde.

I cooked my chorizo separately and added it back at the end!

For vegetarian chilaquiles verdes con huevos, feel free to omit the chorizo.

Homemade Salsa Verde

1. Preheat & Prep: Preheat the oven to broiling on high. Layer a baking sheet with parchment paper or a wire rack.
2. Prep the Tomatillos: Remove the husks from the tomatillos and rinse them clean. Place the tomatillos onto the baking sheet.
3. Prep Additional Veggies: Add the serranos, jalapeños, onion, and garlic cloves to the baking sheet as well, and then place the baking sheet into the oven to broil.
4. Broil: Broil the vegetables for 5-7 minutes or until the tops of everything exposed are beginning to char lightly. Remove the pan from the oven and flip everything over place it back into the broiler and repeat the process for about 5-7 minutes. Keep an eye on the broiling vegetables so they char but do not burn. Remove from the oven and let them cool.
5. Blend: To the blender, add the broiled tomatillos, peppers, onions, and garlic. Add in the stock, sazon seasoning, and fresh cilantro. Blend until smooth and set aside.

How To Make Homemade Chilaquiles

Homemade Tortilla Chips:

1. Prep Tortillas: Cut the tortillas into 8 triangles. In a large pan, add a neutral oil and heat to medium-high heat, about 325-350 F.
2. Fry: Add the tortilla pieces in small batches and allow them to crisp, tossing them in the oil as needed (about 3-4 minutes.
3. Season: Remove the tortillas once crispy from the oil and place them onto a paper towel-lined baking sheet to drain excess oil. Lightly season the freshly fried chips with a little salt. Repeat the frying process until all the chips are crispy and fried!

Frying The Chips In Salsa Verde:

4. Warm the Salsa: To a large skillet, add the salsa verde and bring it to a medium-low heat. It should just barely begin to simmer, make sure not to boil it.
5. Add Chips: Add the tortilla chips and gently fold and toss them into the salsa so they are fully coated. Cook for a few minutes continuing to toss or stir so they begin to soften slightly and take on a chewy texture.

Making The Perfect Fried Egg:

6. Cook Eggs: In a separate pan over medium heat, fry the eggs as desired.

Garnishing and Serving:

7. Assemble: Place the fried eggs over the top of the cooked tortilla chip mixture and then garnish with queso fresco and any other desired toppings and serve!

Expert Tips

• Don’t skip frying the tortillas! While it might seem like you can use tortilla chips in this recipe, that is not the case! Using fresh corn tortillas that are lightly fried provides the best, chewy texture in these chilaquiles verdes con huevos!
• Control the heat. You can adjust the heat level by decreasing the amount of chiles you add to the salsa verde! Or, after roasting, you can deseed the jalapeños and serrano peppers, since the seeds are where the heat is at.
• Cook the eggs your way! While sunny-side-up eggs are traditional, you can prepare them scrambled, poached, or however you like best!

More Recipes To Try

• Cajun Shrimp & Grits
• Sheet Pan Breakfast Burritos
• Smoked Chorizo and Egg Bagel Boats
• Chicken & Waffle Bites
• Brussel Sprout Hash