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Crispy Mexican Chilaquiles with Salsa Verde and Fried Eggs

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A quick and easy breakfast recipe featuring crispy fried tortilla chips tossed in fresh salsa verde, topped with perfectly fried eggs and garnished with queso fresco, radishes, and cilantro.

Ingredients

Scale
  • 10 corn tortillas, cut into 1.5-inch triangles
  • 1/4 cup vegetable oil (or avocado oil)
  • Salt, to taste
  • 1 pound tomatillos, husked and rinsed (about 8–10 medium tomatillos)
  • 2 jalapeños, stemmed (remove seeds for less heat)
  • 1 small white onion, quartered
  • 2 cloves garlic
  • 1/2 cup fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • 4 large eggs (preferably free-range or organic)
  • 1/2 cup crumbled queso fresco or cotija cheese
  • 1/4 cup thinly sliced radishes
  • 1/4 cup chopped fresh cilantro
  • Sour cream or Mexican crema, for drizzling (optional)

Instructions

  1. Prepare the Salsa Verde: Boil tomatillos, jalapeños, onion quarters, and garlic cloves in a saucepan with enough water to cover for about 10 minutes until tomatillos are soft and translucent.
  2. Blend the Salsa: Transfer hot ingredients to a blender or food processor. Add cilantro, lime juice, and salt. Pulse until smooth and vibrant green. Adjust seasoning if needed and set aside.
  3. Fry the Tortilla Chips: Heat vegetable oil in a large skillet over medium-high heat until shimmering (around 350°F). Fry tortilla triangles in batches for 2-3 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels. Lightly salt while warm.
  4. Combine Chips and Salsa: Pour about 1 cup (240 ml) salsa verde into a clean skillet over medium heat. Add fried tortilla chips and gently toss to coat. Cook 1-2 minutes until heated through, keeping chips crispy.
  5. Fry the Eggs: Heat a little oil in a non-stick pan over medium heat. Crack in eggs and fry until whites are set but yolks remain runny, about 3-4 minutes. Season with salt and pepper.
  6. Plate and Garnish: Divide chilaquiles onto plates, top each with a fried egg, sprinkle with queso fresco, radishes, and cilantro. Drizzle with sour cream or crema if desired. Serve immediately.

Notes

To keep chips crispy, add salsa just before serving and toss gently. Salsa verde can be made 1-2 days ahead and refrigerated. For dairy-free, omit cheese or substitute with avocado slices. Baking chips is a healthier alternative but frying gives best crunch. Eggs can be cooked to preference.

Nutrition

Keywords: chilaquiles, salsa verde, fried eggs, Mexican breakfast, crispy tortilla chips, easy breakfast, brunch recipe

Find it online: https://tomyumy.com/crispy-mexican-chilaquiles-with-salsa-verde-and-fried-eggs-recipe-easy-and-perfect-for-breakfast/