Chilaquiles—crisp tortillas tossed in sauce and served topped with cheese and eggs—are the ultimate in comforting breakfast foods.
- 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
Heat vegetable oil to 375°F 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 tablespoons 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