Authentic Green Chilaquiles Verdes with Eggs | Easy Mexican Breakfast Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast offers a cheesy flavor without dairy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is a healthier fat option.

eggs

🥗Healthier: tofu

💰Cheaper: chickpea flour

Tofu or chickpea flour can provide protein alternatives.

Remove the skin from the tomatillos and rinse them until there's no stickiness.

In a pot, add the tomatillos, 3 jalapeños, and 1/4 onion, then cover with water and cook for about 5 minutes until the tomatillos change color.

After cooking, transfer the mixture to a blender, add 2 garlic cloves, salt to taste, black pepper, and a bunch of cilantro, then blend until smooth.

Cut the tortillas from the center, stack them, and cut them into small pieces to make chips.

Heat vegetable oil in a frying pan until hot, then add the tortilla pieces and fry until golden brown.

Remove the chips and place them on a plate lined with napkins to absorb excess oil.

Slice the purple onion into thin pieces and season with a pinch of salt and black pepper.

In the same frying pan, add a little vegetable oil and the sliced onion, then add the eggs seasoned with salt and black pepper, cooking until done.

Once the eggs are cooked, remove them from the pan and set aside.

Assemble the chilaquiles by placing the chips on a plate, generously topping them with the green salsa, shredded Monterey Jack cheese, sour cream, and the cooked egg on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens