Chilaquiles Verdes with Baked Eggs
Corn tortilla chips simmered in bright tomatillo salsa, topped with baked eggs, crema and queso fresco. A one-skillet Mexican breakfast made for sharing.
This version runs the whole thing in one oven-safe skillet. I blend a quick roasted tomatillo salsa — no simmering for ages, just char the vegetables under the grill and blitz — then stir the chips through and crack the eggs on top. Into the oven for a few minutes until the whites set and the yolks stay soft. Serve it straight from the pan with lime and coriander and let everyone help themselves.
Ingredients
- 500 g tomatillos, husked and halved
- 1 small white onion, half roughly chopped and half thinly sliced
- 2 jalapeños, stems removed (seed them for less heat)
- 3 garlic cloves, unpeeled
- 1 large handful coriander (cilantro), plus extra to serve
- 1 tablespoon olive oil, plus more for the pan
- 1/2 teaspoon fine sea salt
- 300 g thick corn tortilla chips
- 4 eggs
- 120 ml crema or thin sour cream
- 100 g queso fresco or mild feta, crumbled
- 1 lime, cut into wedges
- To serve: sliced radishes, extra coriander
Instructions
- Heat the grill (broiler) to high. Spread the tomatillos, chopped onion, jalapeños and unpeeled garlic on a baking tray, drizzle with the olive oil and grill for 8-10 minutes, turning once, until the skins blister and blacken in patches.
- Squeeze the softened garlic from its skins. Blend the grilled vegetables with the coriander, salt and 60 ml water until you have a slightly textured green salsa — it should coat a spoon, not run like juice.
- Heat a splash of oil in a 26 cm oven-safe skillet over medium heat. Pour in the salsa and simmer for 3-4 minutes, stirring, until it darkens a shade and smells sweet rather than sharp.
- Turn the oven to 200°C (400°F). Add the tortilla chips to the pan and fold them gently through the salsa with a spatula, working in batches so the chips stay mostly whole. Cook for 2 minutes.
- Make four shallow wells in the chips and crack an egg into each. Season the eggs lightly with salt.
- Transfer the skillet to the oven and bake for 6-9 minutes, until the whites are just set and the yolks still jiggle when you nudge the pan.
- Drizzle the crema over the top, scatter with queso fresco, sliced onion, radishes and coriander. Serve immediately with lime wedges.
Cook’s tips
- Use thick, sturdy chips. Thin restaurant-style chips dissolve into the salsa and turn the dish into mush.
- Grill the tomatillos until you see real blackened spots — that char is where the depth of the salsa comes from.
- Only fold the chips through the salsa right before baking; they soften fast once they meet the sauce.
- Take the skillet out while the yolks look underdone — they keep cooking in the residual heat.
Substitutions
- Ready-made tomatillo salsa verde works if you are short on time — use about 2 cups and skip the grilling.
- Sour cream loosened with a little milk stands in for crema; a dairy-free yogurt works too.
- Feta or grated mild cheese can replace the queso fresco.
- Add a can of drained black beans to the salsa for a heartier skillet.
Storage & reheating
Chilaquiles do not keep well — the chips keep absorbing the salsa and go soft. If you expect leftovers, keep the salsa, chips and toppings separate and assemble only what you are eating. The tomatillo salsa itself keeps covered in the fridge for up to 4 days, and freezes for 3 months.
FAQ
What are chilaquiles verdes?
Chilaquiles verdes are fried corn tortilla pieces or chips simmered in a green salsa made from tomatillos and chiles. They are a traditional Mexican breakfast, often served with eggs, crema and cheese.
Are chilaquiles and migas the same thing?
No. Migas are built on scrambled eggs with torn tortillas, while chilaquiles start with chips cooked in salsa and the eggs are cooked separately or on top.
Can I make this without an oven-safe skillet?
Yes — cook the salsa and chips on the stovetop, then transfer everything to a baking dish, add the eggs and bake as directed.
How do I keep the chips from getting soggy?
Use thick chips, don't let them sit in the salsa, and bake rather than simmer them. Serve straight from the pan.
