Green Chilaquiles With Eggs
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½pounds fresh tomatillos, husked and rinsed
- 2 to 4jalapeño or serrano chiles, stemmed, to taste (seeded for a milder salsa)
- 12cilantro sprigs, plus ⅓ cup chopped cilantro
- 2tablespoons olive oil or grapeseed oil
- 1small white onion, quartered and thinly sliced (about 1 cup sliced onion)
- Salt
- 2large garlic cloves, minced
- 2cups chicken or vegetable broth
- 6large eggs
- 12thick corn tortillas, cut into wedges and deep-fried or microwaved until crisp (see note), or ½-pound thick tortilla chips from a Mexican grocery
- ½cup crumbled queso fresco or feta
Nutritional analysis per serving (6 servings)
233 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 11 grams protein; 687 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat broiler. Place tomatillos and chiles on a baking sheet and set about 4 inches below broiler. Roast until dark and blackened in spots, about 5 minutes. Flip over and roast on other side until tomatillos are soft and charred in spots and chiles are soft all the way through, 4 to 5 minutes. Remove from heat and allow to cool for 5 minutes.
- Step 2
Transfer tomatillos and chiles to a blender along with juices on baking sheet. Add cilantro sprigs, then blend to a coarse purée.
- Step 3
Heat oil over medium heat in a large, wide casserole or saucepan and add onion. Cook, stirring often, until tender, 5 to 8 minutes. Add a little salt, stir in garlic and cook, stirring, until fragrant, about 1 minute.
- Step 4
Turn heat to medium-high and add tomatillo purée. Cook, stirring often, until salsa thickens and leaves a canal when you run a wooden spoon down the middle. Add broth, bring to a simmer, and simmer 10 minutes or until salsa coats the back of a spoon.
- Step 5
Beat eggs in a bowl and season with a little salt. Turn heat to low and stir eggs into salsa. Add chopped cilantro and stir until eggs are set. Mixture should be creamy.
- Step 6
Stir in tortilla chips, making sure they are completely submerged, and remove from heat. Sprinkle with crumbled cheese and serve at once.
- To make tortilla chips, cut tortillas into wedges and leave out so they dry for an hour or more. Heat 1 to 1½ inches vegetable or canola oil in a wide, deep skillet or wok to 375 degrees. Add tortilla wedges a handful at a time and fry, stirring constantly with a skimmer or heatproof spatula, until dark brown and the bubbling has subsided, 45 seconds to a minute. Remove from the oil with a skimmer and drain on paper towels. Sprinkle with salt. Repeat with remaining tortilla wedges.
Private Notes
Comments
I love chilaquiles with eggs, but my preference has always been to add a couple of fried eggs on top when serving the dish, rather than mixing them into the salsa. A side of refried black beans is a great companion to this dish.
A quick cheat: use Frontera brand tomatillo salsa. Hard to beat.
The taste of this is excellent, though I too thought that it was a little too creamy. Next time I would cook it down to a much thicker base salsa, not worry too much how submerged the fried tortilla wedges are, and reduce the broth to only a cup at most. I would definitely make this again, but a little differently than Martha...
Tremendous recipe. I got a little nervous after reading comments about too much broth and wish I’d stuck with 2 cups instead of one. Still, turned out great. Used a poblano instead of one of the jalapeños, because that’s what I had on hand. Also, I roasted the peppers to take some of the kick out. Will definitely make again!!
I couldn't find fresh tomatillos so I used canned fire roasted which saved me the broiler step. I used my culinary torch for the chiles. I omitted the broth which was a good move. Even simmering without the broth took 35 minutes. For the eggs I whisked two (as recipe called) but put the other four on top for a sunny side up. Lastly, I put a huge bowl of tortilla chips on the table for dipping vs putting them in the sauce. In other words, l used the recipe but cut corners. Delicious.
Too difficult to do the green tomato thing