Chilaquiles verdes with fried eggs
Tortilla chips tossed in warm, tangy salsa verde and piled with fried eggs, cotija, sour cream and onion, the Mexican dinner that tastes like a weekend.
- 30 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.48 a serving
- 610 calories
- Vegetarian
- Gluten-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- ¼ red onion, thinly sliced
- ¼ cup cilantro, chopped
- ½ cup cotija cheese, crumbled
- 2 cups salsa verde
- ½ cup vegetable broth
- 8 large eggs
- 8 oz tortilla chips, about 8 cups, the thick kind if you can find it
- ½ cup sour cream
- 1 avocado, sliced (optional)
From your pantry
- 1 tbsp vegetable oil
- ¼ tsp salt
Each serving has about 610 calories, 21 g protein, 48 g carbs and 37 g fat, and costs about $2.48 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No red onions? White onions or yellow onions work.
- No cilantro? Fresh parsley works.
- No sour cream? Plain Greek yogurt works.
- No avocados? Guacamole works.
Steps
Tap an underlined word for a quick explanation.
the onion, the cilantro and the cotija.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Pour the salsa verde and broth into a large and over medium heat for 5 minutes, until slightly . Turn the heat to low to keep it warm.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Medium heatTimer: 5 min
Heat the oil in a large nonstick over medium heat. Crack in 4 eggs, sprinkle with half the salt, cover and cook until the whites are set and the yolks begin to , 3 to 4 minutes.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Medium heatTimer: 3 min 30 sec
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Move the eggs to a plate and cook the other 4 the same way with the rest of the salt.
Medium heatTimer: 3 min 30 sec
Add the chips to the warm salsa and for about 1 minute, until every chip is coated but some still have a little crunch.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Low heatTimer: 1 min
Dolly’s tip: Toss and serve right away. Chilaquiles go from tender-crisp to mushy in a few minutes.Divide among plates and top each with 2 eggs, the sour cream, cotija, onion, cilantro and avocado.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
Cheesy grits with fried eggs
30 min
Migas (Tex-Mex eggs with tortilla strips)
25 min
Sheet pan black bean nachos
25 min
Black bean and corn salad
15 min
30-minute dinners ›Vegetarian dinners ›What to make with eggs and avocados ›