This comforting Mexican dish is made with fried tortillas and salsa. Frying tortillas is easy, but you can use store-bought chips if you'd like; just be sure that they are thick, the type sold in bags at Mexican groceries or tortillerías.
Provided by Martha Rose Shulman
Categories breakfast, brunch, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat broiler. Place tomatillos and chiles on a baking sheet and set about 4 inches below broiler. Roast until dark and blackened in spots, about 5 minutes. Flip over and roast on other side until tomatillos are soft and charred in spots and chiles are soft all the way through, 4 to 5 minutes. Remove from heat and allow to cool for 5 minutes.
- Transfer tomatillos and chiles to a blender along with juices on baking sheet. Add cilantro sprigs, then blend to a coarse purée.
- Heat oil over medium heat in a large, wide casserole or saucepan and add onion. Cook, stirring often, until tender, 5 to 8 minutes. Add a little salt, stir in garlic and cook, stirring, until fragrant, about 1 minute.
- Turn heat to medium-high and add tomatillo purée. Cook, stirring often, until salsa thickens and leaves a canal when you run a wooden spoon down the middle. Add broth, bring to a simmer, and simmer 10 minutes or until salsa coats the back of a spoon.
- Beat eggs in a bowl and season with a little salt. Turn heat to low and stir eggs into salsa. Add chopped cilantro and stir until eggs are set. Mixture should be creamy.
- Stir in tortilla chips, making sure they are completely submerged, and remove from heat. Sprinkle with crumbled cheese and serve at once.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 13 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 690 milligrams, Sugar 6 grams, TransFat 0 grams
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Mehraj khan
[email protected]Meh.
Anila Blakaj
[email protected]These chilaquiles were easy to make and turned out so good! The green salsa was tangy and flavorful, and the eggs added a nice richness. I will definitely be making this again.
NRG Clan NRG sanchez
[email protected]I followed the recipe exactly and the chilaquiles turned out great! The salsa verde was flavorful and the eggs were cooked perfectly.
Opeyemi Deborah
[email protected]These chilaquiles were delicious! I loved the combination of the green salsa and the eggs. I will definitely be making this again.
Ahmed Hamada
[email protected]This recipe was a bit too bland for my taste. I think it could have used more spices or a spicier salsa verde.
Masud
[email protected]I've made this recipe a few times now and it's always a crowd-pleaser. The green salsa is so flavorful and the eggs add a nice richness. I highly recommend this recipe!
Tw Min
[email protected]Meh.
Leo Moody
[email protected]I made these chilaquiles for breakfast and they were the perfect way to start my day! They were filling and flavorful, and the eggs added a nice protein boost.
prince shuvo online shop
[email protected]These chilaquiles were a little too spicy for me, but they were still very good. I would recommend using a milder salsa verde if you don't like spicy food.
Dxrk. Yt
[email protected]I love chilaquiles, and this recipe did not disappoint! The green salsa was delicious, and the eggs were cooked perfectly.
Ahashan Habib
[email protected]The chilaquiles were easy to make and turned out great! I used a store-bought salsa verde, but I think it would be even better with a homemade one.
Bongiwe Mabongy
[email protected]These green chilaquiles with eggs were a hit! The salsa verde was flavorful and tangy, and the eggs added a nice richness. I will definitely be making this again.