Breakfast · 30 min · mexican

Chilaquiles Verdes

If you like corn tortillas, you’ll love this Mexican breakfast — 30 minutes from craving to table. Each serving lands at 480 calories with 21g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 12 Corn tortillas
• 2 cups Salsa verde
• 6 Eggs
• 1/2 cup Cotija cheese
• 1/4 cup Sour cream
• 1/2 White onion
• 3 tbsp Vegetable oil
• 1/4 cup Cilantro
• 4 Radishes
• 1 Lime

Steps

1. Cut the tortillas into quarters. You are making your own chips, and fresh-fried triangles are what separate great chilaquiles from soggy ones.
2. Heat the oil in a large skillet over medium-high until it shimmers. Fry the tortilla quarters in batches, about 90 seconds a side, until golden and crisp. Drain on a wire rack and salt them while they are hot.
3. In the same skillet, soften the diced onion 3 minutes, then pour in the salsa verde and bring it to a lively simmer. Taste and adjust the salt — the chips are salted, so season the sauce to balance.
4. Fold the chips into the hot sauce, tossing for about 90 seconds. You want every triangle coated and just starting to soften, still with a whisper of crunch at the edges.
5. Make 6 wells in the chips and crack an egg into each. Cover the skillet and cook 4 minutes, until the whites set but the yolks still tremble.
6. Scatter over the crumbled cotija, dollops of sour cream, sliced radishes, and cilantro.
7. Serve immediately, straight from the skillet. Chilaquiles wait for no one — the contrast of crisp chips and softening ones is the whole point.

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