Chilaquiles Verdes with Fried Egg
Crispy corn tortilla pieces soak in a spicy green tomatillo salsa and are served with a fried egg, queso fresco and sour cream. A hearty Mexican breakfast or a quick dinner with plenty of lime and cilantro.
By yumbelo · 4 servings · 35 minutes
Ingredients
- 500 g Tomatillos
- 1 pc Jalapeño
- 2 pc Garlic cloves
- 1 pc Onion
- 1 bunch Bunch of cilantro
- 200 ml Vegetable stock
- 1 pc Lime
- 1 tsp Ground cumin
- 12 pc Corn tortillas
- 4 pc Eggs
- 80 g Queso fresco
- 150 g Sour cream
- 3 tbsp Vegetable oil
- Salt
- Pepper
Method
- Preheat the oven to 220 °C, top and bottom heat. Halve the tomatillos and place them on a baking sheet with the halved onion, the jalapeño and the unpeeled garlic cloves. Roast for 15 minutes, until the skins show charred spots.
- Squeeze the garlic out of its skins and remove the seeds from the jalapeño. Purée the tomatillos, onion, jalapeño, garlic, half of the cilantro, the vegetable stock and the cumin with an immersion blender into a smooth salsa. Season with salt, pepper and the juice of half a lime.
- Cut the corn tortillas into quarters. Heat 2 tbsp oil in a large pan and fry the tortilla pieces in batches until crispy, then drain on paper towels and lightly salt.
- Let the salsa come to a boil in the pan, add the tortilla pieces and let them simmer in the salsa for 2 minutes, turning them, until soft but still slightly firm to the bite.
- Heat the remaining oil in a second pan and fry the eggs one after another as sunny-side-up fried eggs, until the egg white is set but the yolk is still runny. Season with salt and pepper.
- Divide the chilaquiles among plates, place a fried egg on each, and sprinkle with crumbled queso fresco and a dollop of sour cream. Garnish with the remaining cilantro and serve with lime wedges.