Chilaquiles Verdes With Fried Eggs Recipe

The ultimate comforting breakfast food.

Chilaquiles Verdes topped with a fried egg, on a white plate on a reddish surface.

Serious Eats / Julia Hartbeck

Why This Recipe Works

  • Freshly-fried tortilla chips provide the heft and crunch required to stand up to being simmered in salsa.
  • Cut wedges of soft corn tortillas are deep-fried until puffy and crisp, yet still pale golden.
  • Frying the chips just before adding them to the salsa yields the best results.

There are some words you don't normally associate with good food. Wet. Limp. Soggy. These are not descriptors you generally want to be putting in your mouth. But there are exceptions to every rule, and it just happens that one of the most delicious dishes of all time fits all three of those definitions. Chilaquiles just happen to sound a whole lot better than "wet, limp, soggy nachos."

Ok, I'm being a little bit unfair here. The best chilaquiles (the kind we're after) aren't so much wet as moist, and aren't so much limp as "gently softened until the chips retain just a bit of crunch but dissolve in your mouth into a mix of comforting starch and hot salsa." But still, when it comes down to it, chilaquiles are essentially soggy nachos—an excuse to eat chips and salsa for breakfast.

It's a super-simple dish to make once you have the basic ingredients ready. All you've got to do is heat up some salsa in a pan, thin it out with a little water or chicken stock, fold in some chips, and top it all with a few garnishes: Mexican crema, crumbled cheese, sliced onions, chopped cilantro, and fried or scrambled eggs are my go-to. But there's some finesse in perfecting them.

First and foremost, you must use freshly-fried tortilla chips. I've yet to find a brand of store-bought chips that have the heft and crunch required to stand up to being simmered in salsa. I make my chips by cutting whole soft corn tortillas into wedges, then deep frying them in a wok until they're puffy and crisp but not yet deeply browned. Frying the chips just before adding them to the salsa will give you the best possible results.

Overhead shot of fork breaking into runny yolk of sunnyside egg on chilaquiles.

Serious Eats / J. Kenji López-Alt

As for the salsa, you can use a doctored-up store-bought salsa verde or even a couple of cans of enchilada sauce with some fresh cilantro and lime juice if you'd like. But if you go through the trouble of making your own, you'll be rewarded with a breakfast fit for a jefe. Especially when it's topped with a runny egg.


How to Make Sunny-Side Up Fried Eggs

September 2013

Recipe Details

Chilaquiles Verdes With Fried Eggs Recipe

Active 15 mins
Total 15 mins
Serves 4 servings

The ultimate comforting breakfast food.


  • 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


  1. Heat vegetable oil to 375°F (191°C) 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 baking sheet and immediately season with kosher salt. Repeat with remaining batches.

    A two-image collage. The top image shows tortilla chips frying in a Dutch oven. The bottom image shows the fried tortilla chips spread out on a sheet pan lined with paper towels.

    Serious Eats / Julia Hartbeck

  2. 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.

    A two-image collage. The top image shows salsa verde being heated in a pan. The bottom image shows the fried tortilla chips mixed with the salsa verde.

    Serious Eats / Julia Hartbeck

  3. Transfer 2 tablespoons of oil to a large non-stick or cast iron skillet. Heat over medium-high heat until shimmering. Add 4 eggs and cook until whites are set but yolks are still runny, about 3 minutes. Season with salt. Transfer to a large plate.

    Four eggs being cooked in a cast iron skillet. The whites are set, while the egg yolks are intact and still runny.

    Serious Eats / Julia Hartbeck

  4. Stir tortilla chips again and season to taste with salt if necessary. Divide between 4 warmed serving plates. Top each with a fried egg. Drizzle with crema, sprinkle with onions, cilantro, and cheese, and serve immediately.

    A pink bowl holding salsa-coated tortilla chips, topped with a fried egg.

    Serious Eats / Julia Hartbeck

Special Equipment

Blender, wok or deep fryer, rimmed baking sheet, wire mesh spider, probe or instant-read thermometer

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Nutrition Facts (per serving)
656 Calories
38g Fat
64g Carbs
18g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 656
% Daily Value*
Total Fat 38g 49%
Saturated Fat 11g 57%
Cholesterol 219mg 73%
Sodium 1360mg 59%
Total Carbohydrate 64g 23%
Dietary Fiber 10g 36%
Total Sugars 7g
Protein 18g
Vitamin C 16mg 78%
Calcium 225mg 17%
Iron 3mg 18%
Potassium 714mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)