Chilaquiles Verdes with Fried Eggs is a comforting dish perfect for breakfast or dinner. Use store-bought chips and salsa verde for quick prep. Gluten-free.
Working in education makes for certain expected cycles throughout the year. There’s the beginning of the school year, where fresh off the summer you feel energized and ready to take on anything. There’s getting to winter break and recounting to family members that you only got sick twice that fall semester (not counting the month-long sinus infection) instead of the three times from the previous year, and sleeping in for two weeks straight seems like the best Christmas present ever.
There’s the spring semester, where, once again, the weather is nice, the sun is out, and there is a revival of energy and spirit as the “lasts” of the academic year start falling into place.
And then, there is May.
May is a flurry of activities, responsibilities, celebrations, and final checklists. With both my husband and myself working in schools, a real meal at dinner time is pretty remarkable. If April was any indicator, we’re in for a lot of cereal.
And chilaquiles. Chilaquiles are a Mexican dish typically made from fried corn tortillas, cooked with red or green salsa, and topped with cheese. A perfectly easy way to use up leftovers (Cinco de Mayo) with as many or as little toppings and sides as you wish.
This version, topped with fried eggs, makes for a hearty, savory breakfast or a simple and satisfying breakfast-for-dinner situation. By using store-bought tortilla chips and salsa verde, it comes together in no time.
Chilaquiles Verdes with Fried Eggs (Gluten-Free)
Ingredients
Chilaquiles Verdes
- 1 tablespoon olive oil
- 1/2 large yellow onion diced
- 2 teaspoons minced garlic
- 1-16 ounce jar salsa verde
- 11/2 cups vegetable or chicken broth
- 1-12 ounce bag corn tortilla chips
Toppings
- 4 fried eggs
- 1/4-1/3 cup crumbled feta cheese or queso fresco
- 1 avocado sliced or diced
- 1-2 radishes sliced
- 1/4 cup chopped cilantro
Instructions
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In a large cast-iron skillet, heat the oil. Add the diced onion, reserving some for garnish later. Cook over medium heat until tender. Add garlic, stirring, until fragrant, about 1 minute.
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Add the salsa verde, stirring, followed by the broth. Bring to a simmer and allow to simmer for about 5 minutes until salsa thickens. (This is the best time to fry up your eggs in another pan).
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Season with salt and pepper and remove from heat. Add tortilla chips to skillet and gently stir until all chips are coated. Top chilaquiles with cheese, avocado, radishes, onions, and cilantro. Serve chilaquiles on plates and top with fried eggs.
Traci | Vanilla And Bean says
Breakfast, lunch or dinner! Hooray! The versatility of this recipe is fantastic and I love the flavors you’ve assembled here, Tessa. Quick and easy; a much needed dinner after a week of cereal – I can definitely relate. And too… the highs and lows of a school year. May seems to drag on infinitely! It used to be my favorite month because May was Camp Moran month… a week-long trek into the woods, camping, hiking and students learning about nature. Unfortunately that program was pulled as public ed funding eroded :/ . Wishing you all the best these last few weeks, with calm and a vision of the fun you’ll have this summer. xo
Tessa says
Camp Moran sounds awesome!! So sad that the funding was pulled. I’m sure the kids took so much away from that experience. Thank you, Traci! <3
Mary Ann | The Beach House Kitchen says
I’d definitely enjoy this dish for any meal of the day too Tessa! May is busy for us too…getting everything here at the beach ready for summer and all the guests we’ll be having! So fun. Good luck with the end of school and a summer of fun and relaxation, and delicious meals!
Tessa says
Oh, so much fun to look forward to!! Summer is so close – have a great week, Mary Ann! xo
Sara @ Cake Over Steak says
I’ve never made chilaquiles before but this is making me crave them SO HARD right now.
Tessa says
Hahaha, once you make them, you won’t be able to stop! ;)
Emily | Gather & Dine says
Yes yes, I remember those days from when I was a teacher! Totally understand. I still don’t know how you run and blog AND full time teach! I haven’t made Chilaquiles in forever- they sound so good to me right now though. :) What a great idea for a quick dinner!
Tessa says
May ends up being a blur, doesn’t it? A good blur, usually. ;) Yes, I love this recipe for a quick dinner – totally satisfying!
Caroline says
The struggle over what to make for dinner…or if making dinner is even possible, is so real, isn’t it? I absolutely LOVE this dish! Anything involving tortillas and salsa verde sounds like my kind of dish…but those eggs, queso and avocado bring this to another level for me. Cannot wait to make it! Oh…and your images are gorgeous…as always!
Tessa says
Haha, YES. I find myself having the “do I even want to make dinner?” dilemma far too often! Thank you so much, Caroline!
Todd Wagner | HonestlyYUM says
Used to love the flurry of activity in May back in my school days. And I will always and forever be be in love with chilaquiles :) Yum!!
Tessa says
Chilaquiles always!!
Phyllis says
I’m crazy about chilaquiles- love how bright your photos are!
Tessa says
They are so satisfying, aren’t they?! Thanks so much, Phyllis!
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