Green Chilaquiles With Eggs

Green Chilaquiles With Eggs

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Cook Time: 1 hour
Total Time: 1 hour
Servings: 4


  • 1 ½ pounds fresh tomatillos husked and rinsed
  • 2 to 4 jalapeño or serrano chiles stemmed, to taste (seeded for a milder salsa)
  • 12 cilantro sprigs plus 1/3 cup chopped cilantro
  • 2 tablespoons olive oil or grapeseed oil
  • 1 small white onion quartered and thinly sliced (about 1 cup sliced onion)
  • Salt
  • 2 large garlic cloves minced
  • 2 cups chicken or vegetable broth
  • 6 large eggs
  • 12 thick corn tortillas cut into wedges and deep-fried or microwaved until crisp (see note), or 1/2-pound thick tortilla chips from a Mexican grocery
  • ½ cup crumbled queso fresco or feta


  • 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.
  • 2.Transfer tomatillos and chiles to a blender along with juices on baking sheet. Add cilantro sprigs, then blend to a coarse purée.
  • 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.
  • 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.
  • 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.
  • 6.Stir in tortilla chips, making sure they are completely submerged, and remove from heat. Sprinkle with crumbled cheese and serve at once.


Adapted from cooking.nytimes.com
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