Chilaquiles Verdes Con Huevos

Chilaquiles Verdes Con Huevos
  • 60M Total Time

  • 40M Prep Time

  • 19 Ingredients

  • 6 Servings

Recipe created in partnership with @CookingwithShereen

Ingredients and Directions


  1. De-flame the red onion by soaking the slices in cold water, 5 to 10 minutes, to remove the harsh, raw onion flavor. Drain and set aside.

  2. Heat grill over medium heat. Oil the grates and place the tomatillos, cubanelles, poblanos, 2 serrano peppers, and white onion onto grill and char all over, 10 to 15 minutes. Once the tomatillos are charred, slightly soft but still holding their shape, remove them. We don’t want to let them juice out onto the grill.

  3. Place the poblanos and cubanelles into a large bowl and tightly cover with plastic wrap to steam. Once cool enough to handle, remove the skins, stems and seeds. Remove the stems from the serrano peppers. Also remove the seeds to decrease heat, if desired.

  4. To make the salsa verde, place the charred tomatillos, cubanelles, poblanos, serrano pep-pers, onion, cilantro (stems and all), chicken stock, 1/2 freshly squeezed lime, and cumin in a blender. Purée until smooth. Season to taste with salt.

  5. Heat 2 Tbsp of oil in a 12-inch frypan over medium heat. Add the garlic and sauté until fra-grant, about 30 seconds. Pour the salsa verde you just made into the pan and heat over medium to medium-low heat until hot, stirring periodically, about 5 to 6 minutes. Remove from the heat.

  6. Divide the tortilla chips among 6 plates. Divide and sprinkle both cheeses over the chips, followed up the hot salsa verde to coat the chips. The heat of the salsa verde will melt the cheese.

  7. Slice the remaining serrano peppers. Garnish each plate with a drizzle of crema or sour cream, sliced serranos, avocados, de-flamed red onions, cilantro leaves, and remaining li-mes wedges on the side, for squeezing.

  8. Heat the remaining 3 Tbsp of oil in a 12-inch nonstick frypan over medium-low heat. Once the oil is heated, crack 4 eggs into the pan, one at a time. Fry sunny side up, for about 1 minute. Once the whites begin to set, carefully tilt the pan and bast the top of the whites with the oil until fully set with a runny yolk. Remove and place 1 to 2 eggs on top of the chips on each plate. Repeat with the remaining eggs, as desired.


  • 1 red onion, sliced and de-flamed
  • 10 (1 1/4 lbs) tomatillos, stemmed, husked and rinsed
  • 4 cubanelle peppers
  • 2 poblano chiles
  • 4 serrano chiles, divided
  • 1/2 white onion, quartered
  • 1 cup cilantro (leaves + stems) + more leaves to garnish
  • 2 cups chicken stock
  • 2 limes, divided
  • 1 ½ tsp ground cumin
  • pinch kosher salt
  • 5 Tbsp avocado oil, divided
  • 4 garlic cloves, minced
  • 30 5-inch corn tortillas, quartered and fried in peanut oil (substitute for a bag of sto-rebought tortilla chips)
  • 6 oz Manchego cheese, shredded
  • 12 oz Oaxaca cheese, shredded
  • Mexican crema or sour cream
  • 2 ripe avocados, sliced
  • 6 to 12 large eggs, divided

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.