Published: by Absolutely Recipes, in the recipes category.

Chilaquiles Verdes With Fried Eggs.
Recipe.

Ingredients:

2 quarts vegetable, canola, or peanut oil
16 soft corn tortillas, cut into 6 wedges each
Kosher salt
2 cups Salsa Verde
1 cup homemade or store-bought low sodium chicken broth or water
4 eggs
1/2 cup Mexican crema or sour cream
1/2 small white onion, thinly sliced
1/4 cup chopped fresh cilantro leaves
1/4 cup crumbled cotija cheese

Recipe Instructions:

Heat vegetable oil to 375 degrees in a large wok, Dutch oven, or deep fryer.
Adjust flame to maintain temperature.
Line a large rimmed baking sheet with paper towels.
Fry 1/3 of tortilla wedges, using a metal spider to agitate them as they cook.
Cook until bubbling slows to a trickle, chips are pale golden brown, and are very crisp, about 3 minutes.
Transfer to the baking sheet and immediately season with kosher salt.
Repeat with remaining batches.
Heat Salsa Verde and chicken broth (or water, if using) in a large straight-sided sauté over medium heat until simmering.
Add chips and turn to coat.
Cover and set aside.
Transfer 2 TBSPs of oil to a large non-stick or cast iron skillet.
Heat over medium-high heat until shimmering.
Add four eggs and cook until whites are set but yolks are still runny, about 3 minutes.
Season with salt.
Transfer to a large plate.
Stir tortilla chips again and season to taste with salt if necessary.
Divide between four warmed serving plates.
Top each with a fried egg.
Drizzle with crema, sprinkle with onions, cilantro, and cheese, and serve immediately
Special equipment
Blender, wok or deep fryer
This.
Appears in
how to make chilaquiles verdes

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