Green Chilaquiles With Eggs
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 1½pounds fresh tomatillos, husked and rinsed
- 2 to 4jalapeño or serrano chiles, stemmed, to taste (seeded for a milder salsa)
- 12cilantro sprigs, plus ⅓ cup chopped cilantro
- 2tablespoons olive oil or grapeseed oil
- 1small white onion, quartered and thinly sliced (about 1 cup sliced onion)
- Salt
- 2large garlic cloves, minced
- 2cups chicken or vegetable broth
- 6large eggs
- 12thick corn tortillas, cut into wedges and deep-fried or microwaved until crisp (see note), or ½-pound thick tortilla chips from a Mexican grocery
- ½cup crumbled queso fresco or feta
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
233 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 11 grams protein; 687 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 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.
- Step 2
Transfer tomatillos and chiles to a blender along with juices on baking sheet. Add cilantro sprigs, then blend to a coarse purée.
- Step 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.
- Step 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.
- Step 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.
- Step 6
Stir in tortilla chips, making sure they are completely submerged, and remove from heat. Sprinkle with crumbled cheese and serve at once.
Tip
- To make tortilla chips, cut tortillas into wedges and leave out so they dry for an hour or more. Heat 1 to 1½ inches vegetable or canola oil in a wide, deep skillet or wok to 375 degrees. Add tortilla wedges a handful at a time and fry, stirring constantly with a skimmer or heatproof spatula, until dark brown and the bubbling has subsided, 45 seconds to a minute. Remove from the oil with a skimmer and drain on paper towels. Sprinkle with salt. Repeat with remaining tortilla wedges.
Private Notes
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Cooking Notes
Laura C
I love chilaquiles with eggs, but my preference has always been to add a couple of fried eggs on top when serving the dish, rather than mixing them into the salsa. A side of refried black beans is a great companion to this dish.
Jamie
The taste of this is excellent, though I too thought that it was a little too creamy. Next time I would cook it down to a much thicker base salsa, not worry too much how submerged the fried tortilla wedges are, and reduce the broth to only a cup at most. I would definitely make this again, but a little differently than Martha...
J Andrew McTyre
A quick cheat: use Frontera brand tomatillo salsa. Hard to beat.
lbswink
When you leave the tortillas out, cover them with a damp towel in order for them to get nice and leathery and not dry out. They will fry up better.
JoanC
These are also traditionally served with shredded chicken on top or mixed into the sauce (in place of the eggs), and a spoonful of crema in addition to the queso fresco. You can find crema in Latin grocery stores or you can substitute sour cream with a little milk stirred in, although the taste won't be the same. If you're a chilaquiles fan you won't be disappointed with this recipe. Well worth the time and effort.
Mhicks
Instead of roasted tomatillos, I used Muir Glen jarred tomatillos. Instead of adding chicken stock I use better than bouillon with no extra water added. That saved me from additional simmering to thicken. These changes make it a weeknight recipe!
Steve
waaay too much liquid even with only 1 cup of broth. Also the chicken flavor made it worse.
Vicki
If you want the chorizo to stand out separately, add them after the eggs, otherwise add them with or before the eggs. Adding after leaves the chorizo crisper.
Leigh
Excellent recipe. Ignore the times given for simmering and follow only the “or” instructions. For example, until the salsa coats the back of a spoon or until the salsa leaves a canal. I stir in shredded rotisserie chicken when I add the fried tortilla chips. Top with the queso fresco, extra cilantro and avocado. Make extra chips. One of the best NYTimes recipes I’ve made… over and over again.
Leigh
This is one of my favorite recipes of all time. It turns out perfectly every time, but you DO have to cook the liquid down until it does leave a channel and then coat the back of a spoon. Anyone saying that there's too much liquid is probably not cooking it down enough. I stir in a handful of shredded chicken right before I add the tortilla chips. I always fry my own tortilla chips. This recipe is AWESOME!
Shell
I wouldn't recommend for this recipe, since it's SPICY, but Mrs Renfro's jalapeno salsa verde is the ONLY jarred salsa I eat. It's amazing for topping eggs, tacos, anything
Jo
Used leftover homemade salsa verde from the night before Took the tortillas out only 30 mins before (only bc I was on a time crunch. Still worked) I dont find a need to add chicken broth I melted colby jack cheese over top topped with pico de gallo, crema, and queso fresco so good!
Joe
At what point could one mix in some already-cooked chorizo to this recipe? Before or after adding the eggs?
Suzanne
I couldn't find fresh tomatillos so I used canned fire roasted which saved me the broiler step. I used my culinary torch for the chiles. I omitted the broth which was a good move. Even simmering without the broth took 35 minutes. For the eggs I whisked two (as recipe called) but put the other four on top for a sunny side up. Lastly, I put a huge bowl of tortilla chips on the table for dipping vs putting them in the sauce. In other words, l used the recipe but cut corners. Delicious.
too time consuming
Too difficult to do the green tomato thing
moira
1 cup broth NOT 2!!!!
Matt
I'm not sure how this is so well rated. It turned out to be a total mess. Way too much liquid. Probably didn't need any stock at all. Ended up with a sodden egg puree with crisp tortillas floating in it, even after reducing the "stew" much longer than called for. Tasted fine but the texture was so unappealing that we scraped the whole meal into the trash.
Leigh
This is one of my favorite recipes of all time. It turns out perfectly every time, but you DO have to cook the liquid down until it does leave a channel and then coat the back of a spoon. Anyone saying that there's too much liquid is probably not cooking it down enough. I stir in a handful of shredded chicken right before I add the tortilla chips. I always fry my own tortilla chips. This recipe is AWESOME!
LB
Skip the eggs.
Tracy
I had some stale soft corn tortillas to use up. Instead of frying them I microwaved till they were drier. I cut them into wedges and then put them in the tomatillo salsa before the eggs so they absorbed some liquid. Once in the mix I cooked the eggs until mostly set and then ran the pan under the broiler to crisp up any tortilla edges and firm up the top. Sliced avocado, radish, feta cheese, sour cream crushed a small handful of tortilla chips. Salty, sweet, crunchy, crispy, creamy!
Leigh
Excellent recipe. Ignore the times given for simmering and follow only the “or” instructions. For example, until the salsa coats the back of a spoon or until the salsa leaves a canal. I stir in shredded rotisserie chicken when I add the fried tortilla chips. Top with the queso fresco, extra cilantro and avocado. Make extra chips. One of the best NYTimes recipes I’ve made… over and over again.
missingbrooklyn
This is essentially a recipe for tomatillo salsa—which is good. But when you add the eggs, the flavor gets lost and you end up with a single texture. I would suggest making the salsa as instructed—but don’t add the eggs. Instead, fry the eggs (unscrambled), serve over the tortillas soaked w salsa. Top w cheese. Flavors will be more distinct, sharp, interesting. Martha’s recipes are usually awesome but the ending fell short on this one for us.
casey mac
Maybe one of the best combinations of easy/cheap/delicious I've cooked. 2 cups broth seemed like overkill. 1 cup veggie stock worked just fine for me -- didn't lack any savoriness. Do NOT withhold the queso fresco or cotija: critically delicious components. Throw some pickled red onions on top if you like some zing.
Leigh
This is the best chilaquiles dish I've ever made, and I've tried a LOT. Made it exactly as the recipe says except I added shredded chicken right and just let it warm right before adding the tortilla chips. I always fry my own tortilla chips but I don't cook them until they're "dark brown" like the note says. This recipe is AMAZING.
Tahsin Thaver
If you use 1 tbsp of chick bouillon rather than chicken broth, it makes it so much better
Maria S
Add bacon strips to the sauce while cooking the o ion for extra flavor
tammy
Yes! Yes! Yes! Instead of eggs I used 2 shredded, poached chicken breasts - heated in sauce for 5 minutes before adding the chips. Served with cubed avocado and sour cream on the side. Reminded us of the chilaquiles we used to have at the Little Place in Tribeca years ago. A bitter-sweet and delicious memory of many a Sunday brunch treat with their Cafe con Leche. Thank you.
David
Too much liquid. Use only 1/2 cup of broth.
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