Ingredients
Chilaquiles Base
- 4 (6-inch size) corn tortillas
- Oil spray (for baking tortillas)
- ½ teaspoon kosher salt
- 2 tablespoons extra virgin olive oil (divided)
- 1 ½ cups salsa verde
Eggs & Toppings
- 4 large eggs
- Kosher salt and ground black pepper (to taste)
- ½ cup crumbled queso fresco or cotija cheese
- ½ avocado (sliced)
- ¼ cup thinly sliced white onion
- Mexican crema or lime crema (for drizzling)
- Roughly chopped fresh cilantro (for garnish)
Instructions
- Cut the tortillas. Preheat your oven to 400°F (200°C). Stack the corn tortillas and slice each into 8 wedges to create chip-sized pieces.
- Crisp the chips. Place the sliced tortillas on a baking sheet, lightly spray them with oil, and sprinkle with kosher salt. Bake for 10 to 15 minutes, tossing halfway through, until golden and crisp. Once baked, let the chips cool completely for about 5 to 10 minutes to ensure they crisp up even more.
- Combine the chips and salsa. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Pour in the salsa verde and simmer for 3 to 5 minutes until warmed through and slightly thickened (note that homemade salsa verde may require less time). Add the baked tortilla chips and toss them gently to coat for about 1 to 2 minutes. The goal is to soften the chips without making them soggy. Turn off the heat when done.
- Fry the eggs. In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Crack the eggs in and cook to your preferred doneness; sunny side up is recommended. Season with kosher salt and black pepper to taste. Starting this step concurrently with the salsa simmering allows the eggs and chilaquiles to finish at the same time.
- Assemble. Divide the salsa-coated chips between plates. Top each serving with 2 fried eggs, then add crumbled queso fresco or cotija cheese, sliced avocado, thinly sliced white onion, a drizzle of Mexican or lime crema, and garnish with roughly chopped fresh cilantro. Serve immediately while warm for the best taste and texture.
Notes
- Use fresh salsa verde for the best flavor and minimal thickening time.
- Baking tortillas instead of frying reduces oil content for a lighter dish.
- Adjust egg doneness based on personal preference – scrambled or poached eggs also work well.
- Queso fresco can be substituted with cotija cheese for a saltier flavor.
- Serve immediately to enjoy the contrast of crisp and soft textures.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
