Crispy Tortilla Chips with Fried Eggs — Chilaquiles Verdes con Huevo Estrellado
Mexican fried tortilla chips simmered in tomatillo-serrano salsa until coated, topped with two sunny-side-up eggs, refried black beans, crema, queso fresco, and red onion rings with cilantro.
Mexican
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely chop 0.5 white onion and mince 1 garlic clove for refritos. Husk and rinse 10 tomatillos. Stem 4 serrano chiles. Rough-chop 0.5 white onion and peel 4 garlic cloves for salsa. Chop 3 tbsp cilantro for salsa. Cut 10 corn tortillas into 6 wedges each. Slice 60g red onion into rings and chop 3 tbsp cilantro for plating.
Saute
Heat 2 tbsp oil in a skillet over medium 1 minute. Add chopped onion, cook 3 minutes until softened. Stir in garlic, cumin, salt, beans, and bean liquid; mash 4 minutes until thick. Transfer to a bowl.
Char
Char tomatillos and serranos in a dry skillet over medium-high 6-7 minutes until blackened and collapsed. Blend with rough-chopped onion, garlic, cilantro, and salt until coarsely textured.
Fry
Heat 240ml oil in a wide skillet over medium-high 2-3 minutes until shimmering. Fry tortilla wedges in three batches, 90 seconds per batch, turning until deep golden and crisp. Drain on a rack.
Build
Heat 2 tbsp oil in a clean skillet over medium-high 1 minute. Pour in salsa verde, cook 3 minutes stirring until bubbling. Add fried chips, toss 2-3 minutes over medium-low until coated but chewy-crisp at centres. While chips simmer, heat 2 tbsp oil in a non-stick skillet over medium 1 minute; crack in eggs (may need to work in two batches), season with salt and pepper, fry 3 minutes until whites set and yolks glossy.
Plate
Divide saucy chilaquiles between two plates and spoon refritos alongside each. Top with fried eggs, drizzle with crema, scatter with queso fresco, red onion rings, and cilantro. Serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.