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Crispy Chilaquiles Verdes Recipe: Easy Mexican Breakfast with Fried Eggs

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This easy Mexican breakfast features crispy homemade tortilla chips tossed in vibrant salsa verde and topped with perfectly fried eggs. It’s a comforting, crowd-pleasing dish that’s ready in under 30 minutes and perfect for brunch or lazy weekends.

Ingredients

Scale
  • 8–10 corn tortillas, cut into triangles (stale tortillas preferred)
  • 1 cup vegetable oil (for frying, or avocado oil)
  • 8 medium tomatillos, husked and rinsed
  • 2 jalapeños, stems removed (adjust for heat preference)
  • 1/2 medium white onion, roughly chopped
  • 2 garlic cloves, peeled
  • 1/2 cup fresh cilantro, packed
  • 1–2 tablespoons lime juice, fresh squeezed
  • 1 teaspoon salt (plus more to taste)
  • 4 large eggs (room temperature)
  • 2 tablespoons vegetable oil or butter (for frying eggs)
  • 1/2 cup queso fresco or feta, crumbled
  • Red onion, thinly sliced (optional)
  • 1–2 avocados, sliced or diced
  • Radishes, sliced
  • Fresh cilantro leaves
  • Crema Mexicana or sour cream (for drizzling)
  • Hot sauce (optional, for serving)

Instructions

  1. Cut corn tortillas into triangles (about 2-inch pieces). Use stale tortillas for extra crunch.
  2. Heat 1 cup vegetable oil in a large skillet over medium-high heat (350°F). Fry tortilla triangles in batches for 2-3 minutes until golden and crispy. Transfer chips to a paper towel-lined plate and sprinkle lightly with salt.
  3. In a medium saucepan, combine tomatillos, jalapeños, onion, and garlic. Cover with water and simmer for 10 minutes until tomatillos soften. Drain and cool slightly.
  4. Blend cooked vegetables with cilantro, lime juice, and salt until smooth and vibrant green.
  5. Pour salsa verde back into the saucepan and simmer over medium heat for 5 minutes. Adjust salt or lime to taste.
  6. Add fried tortilla chips to a large skillet. Pour hot salsa verde over chips and toss quickly to coat. Cook for 1-2 minutes until chips are just softened but still crisp at the edges.
  7. Heat 2 tablespoons oil or butter in a nonstick skillet over medium heat. Crack eggs into the pan and fry until whites are set but yolks are runny, about 2-3 minutes.
  8. Divide chilaquiles among plates. Top each serving with a fried egg. Garnish with queso fresco, red onion, avocado, radishes, cilantro, and a drizzle of crema or sour cream. Serve immediately.

Notes

For extra crunch, only combine chips and salsa at the last minute. Roasting tomatillos and jalapeños instead of boiling adds smoky depth. Use fresh oil for frying and drain chips well. For vegan, use tofu scramble and vegan cheese. Store leftovers in the fridge for up to 2 days; chips lose crispness but flavor deepens.

Nutrition

Keywords: chilaquiles verdes, Mexican breakfast, salsa verde, fried eggs, brunch, tortilla chips, easy recipe, gluten-free, vegetarian, comfort food

Find it online: https://evabake.com/crispy-chilaquiles-verdes-recipe-easy-mexican-breakfast-with-fried-eggs/