Mexican · Brunch
Crispy Tortilla Chips with Fried Eggs
Chilaquiles Verdes con Huevo Estrellado
Mexican fried tortilla chips simmered in tomatillo-serrano salsa until coated, topped with two sunny-side-up eggs, refried black beans, crema, queso fresco, and red onion rings with cilantro.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
720Calories
22gProtein
48gFat
58gCarbs
4gSugar
8gFiber
840mgSodium
215mgChol
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Instructions
1
Prep
Finely chop 0.5 white onion and mince 1 garlic clove for refritos. Husk and rinse 10 tomatillos. Stem 4 serrano chiles. Rough-chop 0.5 white onion and peel 4 garlic cloves for salsa. Chop 2 tbsp cilantro for salsa. Cut 10 corn tortillas into 6 wedges each. Slice 60g red onion into rings and chop 2 tbsp cilantro for plating.
2
Saute
Heat 2 tbsp oil in a skillet over medium 1 minute. Add chopped onion, cook 3 minutes until softened. Stir in garlic, cumin, salt, beans, and bean liquid; mash 4 minutes until thick. Transfer to a bowl.
3
Char
Char tomatillos and serranos in a dry skillet over medium-high 6–7 minutes until blackened and collapsed. Blend with rough-chopped onion, garlic, cilantro, and salt until coarsely textured.
4
Fry
Heat 240ml oil in a wide skillet over medium-high 2 minutes until shimmering. Fry tortilla wedges in two batches, 90 seconds per batch, turning until deep golden and crisp. Drain on a rack.
5
Build
Heat 2 tbsp oil in a clean skillet over medium-high 1 minute. Pour in salsa verde, cook 3 minutes stirring until bubbling. Add fried chips, toss 2 minutes over medium-low until coated but chewy-crisp at centres. While chips simmer, heat 2 tbsp oil in a non-stick skillet over medium 1 minute; crack in 4 eggs, season with salt and pepper, fry 3 minutes until whites set and yolks glossy.
6
Plate
Divide saucy chilaquiles between two plates and spoon refritos alongside each. Top with fried eggs, drizzle with crema, scatter with queso fresco, red onion rings, and cilantro. Serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large eggs
- 2 tbsp neutral oil
- 0.5 white onion
- 2 garlic cloves
- 1 tsp ground cumin
- 200g (7.1 oz) black beans, cooked
- 0.5 tsp fine salt
- 60ml (1/4 cup) bean cooking liquid or water
- 10 tomatillos
- 4 serrano chiles
- 4 garlic cloves
- 16g (small handful) fresh cilantro
- 240ml (1 cup) neutral oil
- 10 corn tortillas, small 6 inch
- 0.5 tsp fine salt
- 0.5 tsp ground black pepper
- 60g (2.1 oz) Mexican crema
- 60g (2.1 oz) queso fresco
- 60g (2.1 oz) red onion
- 1 lime