Green Tomatillo Chilaquiles with Fried Eggs

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy corn tortillas simmered in a vibrant tomatillo salsa, topped with perfectly runny fried eggs and fresh cilantro. This Mexican-inspired Cinco de Mayo recipe, ready in about 50 minutes, pairs corn tortillas, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 25 min Cook: 25 min Serves 4 Mexican cuisine 420 cal/serving

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Ingredients

8 corn tortillas
2 tablespoons vegetable oil
1 large, finely diced onion
2 cloves, minced garlic
4, husked and chopped tomatillos
1, seeded and chopped serrano pepper
1/4 cup, chopped cilantro
1/4 teaspoon cumin
1/4 cup vegetable broth
2 tablespoons lime juice
4 large eggs
1/4 cup, crumbled queso fresco
1/4, sliced avocado

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Instructions

Step 1: Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add 8 corn tortillas cut into 1-inch strips and cook, stirring occasionally, for 5-7 minutes until golden and crispy; remove with slotted spoon and set aside.
Step 2: In the same skillet, add 1 tablespoon vegetable oil. Sauté 1/2 cup diced onion and 2 minced garlic cloves for 3 minutes until softened. Add 4 chopped tomatillos, 1 chopped serrano pepper, and 1/4 teaspoon cumin, then cook for 5 minutes until tomatillos break down.
Step 3: Stir in 1/4 cup vegetable broth, 2 tablespoons lime juice, and 1/4 cup chopped cilantro. Simmer for 10 minutes, then season with salt to taste.
Step 4: Reduce heat to low, add the crispy tortilla strips to the sauce, and stir gently for 2 minutes to coat. Fry 4 eggs in a small skillet with a pinch of oil until whites are set but yolks remain runny (about 2-3 minutes).
Step 5: Divide chilaquiles among plates, top with 1 fried egg each, sprinkle with 1/4 cup crumbled queso fresco and remaining cilantro, and serve with 1/4 sliced avocado per serving.