Chilaquiles with Salsa Verde and Fried Egg
A classic Mexican breakfast dish featuring crisped tortilla chips simmered in tangy salsa verde, topped with a fried egg and fresh cilantro for a revitalizing meal. This Mexican-inspired recipe, ready in about 25 minutes, combines corn tortillas, vegetable oil, salsa verde into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 400 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4, cut into quarters corn tortillas
- 1/4 cup vegetable oil
- 1 cup salsa verde
- 2 large eggs
- 1/4 cup crumbled queso fresco
- 2 tablespoons, chopped fresh cilantro
- 2 tablespoons sour cream
- to taste salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry 4 corn tortillas cut into quarters in batches until golden and crisp, about 2-3 minutes per batch, then drain on paper towels.
- Step 2: Remove excess oil from the skillet, leaving about 1 tablespoon. Add 1 cup salsa verde and bring to a simmer over medium heat. Gently stir in the fried tortilla chips, coating them evenly, and cook for 2 minutes until slightly softened.
- Step 3: In a separate nonstick pan, heat a teaspoon of oil over medium heat and fry 2 large eggs sunny side up until whites are set but yolks remain runny, about 3 minutes. Divide the chilaquiles between plates, top each with a fried egg, sprinkle with 1/4 cup crumbled queso fresco, 2 tablespoons chopped fresh cilantro, and drizzle 1 tablespoon sour cream. Season with salt to taste and serve immediately.
Frequently asked questions
How long does Chilaquiles with Salsa Verde and Fried Egg take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Chilaquiles with Salsa Verde and Fried Egg?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Chilaquiles with Salsa Verde and Fried Egg?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chilaquiles with Salsa Verde and Fried Egg for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chilaquiles with Salsa Verde and Fried Egg?
Mexican breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
