Mexican cuisine · Breakfast & Eggs

Chilaquiles Verdes

Crispy tortilla chips tossed in green salsa, with egg, crema and cheese – breakfast, Mexican style.

Ingredients · for 2 servings

• 8 corn tortillas (or 200 g tortilla chips)
• 400 g tomatillos
• 1 green chili
• 1/2 onion
• 1 garlic clove
• 1/2 bunch cilantro
• 2 eggs
• 100 g sour cream
• 80 g grated cheese
• 200 ml stock
• Oil for frying
• Salt

Instructions

1. Cut the tortillas into wedges and deep-fry in batches in hot oil until crisp and golden.
2. Simmer the tomatillos and chili for 10 min until soft, then purée with the onion, garlic, cilantro and stock; season with salt.
3. Simmer the green salsa in 1 tbsp oil for 5 min.
4. Fry the eggs sunny-side up.
5. Add the chips to the hot salsa only at the last moment and toss once – they should be half crisp, half soaked.
6. Serve immediately with a fried egg, sour cream, cheese and onion rings – chilaquiles wait for no one.