Breakfast Chilaquiles with Eggs
- 1/4 cup vegetable oil
- 12 corn tortillas, cut into 8 wedges
- 1 teaspoon salt
- 2 cups salsa verde, store-bought or homemade
- 4 eggs
- 1/4 cup finely chopped red onion
- 1/2 cup Queso Fresco cheese
- 2 tablespoons finely chopped cilantro
To a large skillet, add about 1/4 inch of vegetable oil and turn the heat to medium-high. When the oil is hot, add the tortillas in batches and fry until golden brown.
Using a spider or a slotted metal spoon, remove the tortillas to a cooling rack set over a baking sheet so that the oil can drip off. Sprinkle with salt.
Strain off any tortilla bits from the pan, then add the salsa. Let it cook until it's nice and hot, then add all of the fried tortillas to the pan. Carefully stir the tortillas into the sauce, making sure they are all well-coated. Let them cook for a few minutes, then remove from the heat and keep warm.
Cook the eggs, either fried or sunny side up. In four individual serving bowls, place a good amount of the tortillas and salsa verde. Top the tortillas with a heavy sprinkle of the Queso Fresco cheese, then top with an egg. Sprinkle each dish with a bit of the chopped onion and cilantro, then serve.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.