Chilaquiles Verdes with a Fried Egg

This is a great recipe to make for brunch because the salsa verde can be made ahead of time and then the rest can be easily assembled for multiple guests.

📝 Ingredients

• 1 pound tomatillos, (husks and stems removed, dry roasted)
• 1 jalapeño pepper, (stem and seeds removed, dry roasted)
• 1 small white onion, (roughly chopped)
• 1/2 cup chopped cilantro leaves
• 2 tablespoons fresh squeezed lime juice, (about 2 limes)
• kosher salt, (as needed)
• vegetable oil, as needed, (for frying)
• 12 small soft corn tortillas, (cut into 6 wedges each)
• kosher salt, (as needed)
• 1/2 cup chicken broth
• 2 tablespoons extra-virgin olive oil
• 4 eggs
• 1/4 cup chopped cilantro
• 1/4 cup crumbled queso fresco cheese

👨‍🍳 Instructions

1. 1--- For the salsa verde: ---
2. 2Put the tomatillos and jalapeño into a medium saucepan and cover with water. Bring to a boil over high heat, then reduce to a simmer until the vegetables are softened, about 10 minutes.
3. 3Drain the vegetables and transfer to a blender or food processor.
4. 4Add the onion, cilantro and lime juice. Blend until a chunky salsa is formed.
5. 5Transfer to a bowl and let cool. Season to taste with salt.
6. 6--- For the corn chips: ---
7. 7In a large heavy bottom pot or deep fryer, heat the vegetable oil to 375°F. Line a baking sheet with paper towels.
8. 8Fry the tortilla wedges in batches, until the chips are a golden brown and are very crisp, about 3 minutes.
9. 9Place the chips to the lined baking sheet and season with salt. Repeat the process with the remaining tortilla wedges.
10. 10--- For serving: ---
11. 11Heat a large straight-sided sauté pan over medium heat; add the salsa verde and chicken broth. Bring the sauce to a simmer, then add half of the tortilla chips, and turn to coat. Cover and set aside.
12. 12Heat a large sauté pan or cast iron skillet over medium heat, add the olive oil to the pan. Heat through, then add the eggs, and cook sunny side up until the whites are set but the yolks are still runny, about 3 minutes. Remove from the heat and set aside.
13. 13Divide the remaining tortilla chips among four warmed plates, then ladle some of the salsa verde- covered chips over each..
14. 14Top each with an egg, cilantro and queso fresco. Serve immediately.