Crispy Chilaquiles Verdes with Fried Eggs
Crispy tortilla strips tossed in bright salsa verde with melted cheese, topped with runny fried eggs and creamy avocado. Ready in 25 minutes, perfect weeknight dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 6 count corn tortillas
- ½ cup neutral oil for frying
- 1.25 cup salsa verde (jarred)
- ½ cup queso fresco or feta, crumbled
- 4 count eggs
- 1 count avocado, sliced
Instructions
- 1
Cut tortillas into 1/2-inch strips. Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Fry tortilla strips in batches, stirring often, until golden and crispy, about 4 minutes total. Transfer to a plate.
- 3
Pour off all but 1 tablespoon oil. Add salsa verde and cooked tortilla strips to the skillet, toss to coat, and simmer 2 minutes.
- 4
Sprinkle cheese over the top. Create 4 small wells in the mixture and crack an egg into each well.
- 5
Cover the skillet and cook until egg whites set but yolks still jiggle, about 3 minutes.
- 6
Divide between plates, top with avocado slices, and serve immediately with lime and hot sauce on the side.
Tools you’ll need
- large skillet (12-inch cast iron or nonstick)
- chef's knife
- tongs
- spatula
- lid or foil
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