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Eggs Chilaquiles Verde

Sue Lau
No ratings yet
Course Breakfast
Cuisine Mexican
Servings 4



  • 4 eggs (large organic eggs)
  • 2 tablespoons butter
  • 4 corn tortillas
  • 1/2 cup salsa verde or tomatillo salsa (green sauce) (recipe follows)
  • 2 ounces crumbled or shredded cheese (cotija, queso fresco, feta, cheddar, jack, etc.)
  • 2 tablespoons minced cilantro
  • 1/4 cup Mexican crema (creme fraiche, or runny/thin sour cream)
  • Salt and pepper
  • Paprika or chili powder


  • 8 ounces fresh tomatillos (stemmed, husks removed)
  • 2 fresh serrano peppers
  • 1 small onion (minced)
  • 6 sprigs cilantro
  • Salt to taste
  • 1/4 cup water


Prepare Salsa Verde:

  • Roast tomatillos and peppers until blackened on both sides on a comal or under the broiler. Peel peppers and remove stems seeds and membranes as desired.
  • Puree tomatillos and peppers in a small food processor bowl or blender or grind by hand in a molcajete.
  • Stir together puree with water, onion, cilantro, and salt to taste.

Prepare Eggs:

  • Heat butter in an 8-inch nonstick skillet on low heat.
  • Add corn tortillas one at a time, turning them over as they soften, then folding them, pushing aside and adding another; when they are all soft, arrange them overlapping to cover the bottom of the skillet.
  • Spread salsa over the tortillas then top with cracked eggs; immediately cover and cook over low heat 6-8 minutes or until almost set as you like them, leaving an extra minute of cooking to top with cheese, covering again and allowing it to soften or melt.
  • Sprinkle with cilantro, salt, pepper, paprika or chili powder and drizzle with crema.
  • Cut into pieces (I use a pizza cutter) and serve hot.


From the Kitchen of palatablepastime.com
Keyword chilaquiles, salsa verde
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