My husband is a brunch guy. He loves a leisurely weekend meal and usually takes over the kitchen on Saturday and Sunday mornings to whip up something diner worthy. This weekend I surprised him with Chilaquiles on the patio and the morning paper–happy guy. So today I’m sharing this super simple recipe for you to enjoy over the weekend or as a quick snacky dinner with the kids.
Tip: You can make homemade salsa verde if you like but for this dish I bought Herdez brand.
- 4–5 cups of your favorite tortilla chips
- 1 3/4 cups salsa verde
- 1 cup grated queso fresco cheese or any kind you like
- 2 tablespoons olive oil or butter
- 4 eggs
- Kosher salt
- Freshly ground black pepper
- For Garnish:
- Chopped cilantro
- Jalapeño slices
- Diced red onion
- Sour cream
- Lime wedges
- Make the chilaquiles: Preheat the oven to 350°. In a large bowl, toss the chips with the salsa verde to combine. Pour the mixture into a cast-iron or large skillet. Sprinkle with the queso fresco and bake until the salsa is heated through and the cheese is golden brown, 10 minutes.
- Fry the eggs: Heat the olive oil or butter in a large skillet over medium heat. Add the eggs to the pan. After a minute, the outer edges will turn opaque. Cover the pan and lower the heat to medium low. The lid traps the steam and gently cooks the top. Wait 4 minutes and then remove the cover. The longer you cook the eggs, the harder the yolk will be. If you want a medium yolk, cook for 5 minutes. A hard yolk will set in 6. Salt and pepper to taste.
- Top chilaquiless with fried eggs and garnish with cilantro, jalapeño, red onion, sour cream and a squeeze of lime. Serve immediately.