Chilaquiles Verdes Con Huevos

The perfect “Chilaquiles Verdes Con Huevos”

Prep + Chill Time 40mins Cook Time 20mins Total Time 60mins

This recipe is perfect “Chilaquiles Verdes Con Huevos” Whether it's breakfast or dinner, this meal is easy to make a delicious dish with Mexican flavor to celebrate with your loved ones.


  • 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 store bought 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 Dakota Layers eggs, divided


  1. De-flame the red onion by soaking the slices in cold water, 5-10 minutes, to remove the harsh, raw onion flavor. Drain & set aside.
  2. Heat grill over medium heat. Oil the grates & place the tomatillos, cubanelles, poblanos, 2 serrano peppers, & white onion onto grill & char, 10-15 minutes. Once the tomatillos are charred, slightly soft but still holding their shape, remove them. We don’t want to let them juice out on the grill.
  3. Place the poblanos & cubanelles into a large bowl & tightly cover with plastic wrap to steam. Once cool enough to handle, remove the skins, stems & 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 peppers, onion, cilantro (stems and all), chicken stock, 1/2 freshly squeezed lime, & 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 fragrant. Pour the salsa verde into the pan and heat over medium to medium-low heat until hot, stirring periodically, about 5-6 minutes. Remove from heat.
  6. Divide tortilla chips among 6 plates. Divide & sprinkle both cheeses over the chips, followed up the salsa verde. 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 limes wedges on the side.
  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 & place 1-2 eggs on top of the chips on each plate. Repeat with the remaining eggs, as desired.

Check Out Our Blog

Not every blog is all it's cracked up to be, but ours is.