Chilaquiles con Huevo
Crispy tortilla chips smothered in tangy green salsa and topped with fried eggs. A classic Mexican breakfast that comes together in one pan in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 11g
Ingredients
- 3 tablespoons olive oil
- 3 cups corn tortilla chips
- 1 cup salsa verde (jar or fresh)
- 2 large eggs
- ½ teaspoon salt and pepper
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
- 1
Set a 12-inch skillet over medium-high heat and pour in 2 tablespoons of olive oil, swirling to coat the pan evenly.
- 2
Wait until the oil shimmers and slides quickly across the pan, about 45 seconds, then add the tortilla chips.
- 3
Stir the chips constantly for 2 minutes until they start to smell toasted and the edges look slightly darker, being careful not to burn them.
- 4
Pour the salsa verde over the chips and stir for 30 seconds until the chips are evenly coated with sauce.
- 5
Reduce the heat to medium-low and let the mixture simmer, stirring once every 15 seconds, for 2 minutes until the sauce coats the chips like thick soup.
- 6
Push the chip mixture toward the sides of the skillet, creating a space in the center about 4 inches across for the eggs.
- 7
Pour the remaining 1 tablespoon of olive oil into the center space, then crack both eggs directly into the oil.
- 8
Increase the heat to medium-high and cook the eggs for 3 to 4 minutes until the whites are opaque and set but the yolks are still soft when you gently jiggle the pan.
- 9
Sprinkle salt and pepper over the eggs, then divide the chilaquiles and eggs between two plates.
- 10
Sprinkle chopped cilantro over each plate if desired, then serve immediately while the chips are still crispy.
Tools you’ll need
- 12-inch skillet with lid or cover
- wooden spoon or spatula
- cutting board (if chopping fresh cilantro)
- two serving plates
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