Chilaquiles with Fried Eggs, Avocado, and Cilantro Lime Crema Recipe
This vibrant and comforting Mexican dish features crispy tortilla chips simmered in a tangy tomatillo salsa verde, topped with fried eggs, fresh avocado slices, radishes, jalapeño, cotija cheese, and drizzled with creamy cilantro lime crema. Perfect for breakfast, brunch, or a satisfying meal any time of day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
For the Chilaquiles
- 1 (16-ounce) jar tomatillo salsa, or 2 cups homemade Tomatillo Salsa Verde
- 1 cup water or vegetable broth
- 6 ounces thick tortilla chips (about 4 handfuls, preferably El Milagro brand)
Toppings
- Cilantro Lime Crema (for drizzling)
- 4 fried eggs
- 1 avocado, sliced
- 2 radishes, thinly sliced
- ½ jalapeño pepper, thinly sliced
- Cotija cheese, to taste
- Fresh cilantro leaves, for garnish
- Sea salt and freshly ground black pepper, to taste
Instructions
- Prepare the Salsa: Pour the tomatillo salsa and water (or vegetable broth) into a large skillet and bring to a simmer over medium heat. Cook, stirring occasionally, for 5 to 10 minutes until the sauce slightly thickens and flavors meld.
- Add the Tortilla Chips: Add the thick tortilla chips to the skillet and gently fold them into the salsa mixture to coat them evenly without breaking the chips too much. Remove from heat once coated and slightly softened.
- Prepare Toppings: Meanwhile, fry the eggs to your preferred doneness. Slice the avocado, radishes, and jalapeño thinly for fresh toppings.
- Assemble the Dish: Top the tortilla chips coated in salsa with drizzles of cilantro lime crema, arrange the fried eggs on top, and scatter avocado slices, radishes, and jalapeño over the dish.
- Garnish and Serve: Sprinkle cotija cheese and fresh cilantro leaves over the top. Season with sea salt and freshly ground black pepper to taste. Serve immediately with extra cilantro lime crema on the side.
Notes
- Use thick tortilla chips for the best texture as thin chips may become too soggy.
- Tomatillo salsa verde can be homemade or store-bought; adjust seasoning accordingly.
- For a spicier version, increase the jalapeño or add hot sauce.
- Cilantro lime crema can be made by mixing sour cream with lime juice and chopped cilantro.
- Serve immediately to enjoy the contrast between crispy and soft textures.
Keywords: Chilaquiles, Tomatillo Salsa, Mexican Breakfast, Tortilla Chips, Fried Eggs, Avocado, Cotija Cheese
