Crispy Pork Chilaquiles
Shredded crispy pork layered with tortilla chips in a quick salsa verde, topped with a fried egg. Weeknight Mexican comfort in one skillet, ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- ¾ lb pork rib (or boneless pork shoulder)
- 1.5 cups salsa verde
- 2 cups tortilla chips
- 2 whole eggs
- ¼ cup cotija cheese, crumbled
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 1 minute.
- 2
Shred the pork into bite-sized pieces and add to the skillet. Cook, stirring, until edges are golden and crispy, about 6 minutes.
- 3
Pour in salsa verde and stir to combine. Add tortilla chips and fold gently until coated, about 2 minutes.
- 4
Create two wells in the mixture. Crack the eggs into the wells and cover the skillet, cooking until whites set but yolks jiggle, about 3 minutes.
- 5
Remove from heat. Sprinkle cotija and cilantro over the top.
- 6
Serve straight from the skillet.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
