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Greatest plates · Main
Chilaquiles Verdes with Fried Eggs, Crema & Coriander
Crisp tortilla chips simmered briefly in a bright, tangy tomatillo salsa verde, then piled with black beans, salty queso fresco and two fried eggs per person. A proper protein-packed Mexican breakfast finished with crema and a shower of fresh coriander.
Serves 4Prep 15 minCook 20 mineggs
Containsdairy · egg
Protein 17%Carbs 38%Fat 45%
About 871 kcal a serve — 37 g protein, 82 g carbs, 44 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Boil the tomatillos
salsaPut the tomatillos, chillies, onion halves and garlic in a saucepan, cover with water and bring to the boil. Simmer for 8–10 minutes until the tomatillos are soft and khaki-coloured, then drain.
In the saucepanSalsa verde →
simmer 8–10 min
Blend the salsa
salsaTip the drained tomatillos, chillies, onion and garlic into a blender with the coriander and stock. Blend until fairly smooth. Season with the salt.
In the blenderSalsa verde →
blend smooth
Cook down the salsa
salsaHeat the olive oil in a large deep frying pan over medium-high. Pour in the blended salsa (careful, it will spit) and simmer for 5 minutes until slightly thickened and darkened. Taste and adjust salt.
In the panSalsa verde →
5 min
Add beans and chips
chilaquilesStir the drained black beans through the salsa to warm, then add the tortilla chips. Fold gently for 1–2 minutes just until the chips are coated and softening at the edges but still have some bite — don't let them go soggy.
In the panAssemble →
1–2 min
Fry the eggs
eggsMeanwhile, heat the olive oil in a separate frying pan over medium-high and fry the eggs to your liking — 2–3 minutes for crisp edges and runny yolks. Season lightly.
In the frying panFried eggs →
2–3 min
Serve
serveDivide the chilaquiles between 4 warm plates. Top each with 2 fried eggs, crumbled queso fresco, a drizzle of crema, sliced red onion and plenty of fresh coriander. Eat straight away.
On the plateTo serve →
serve hot
Cook's noteChilaquiles wait for no one — serve the moment the chips are coated so they stay crisp. For extra protein, add a second can of black beans. Swap queso fresco for feta if needed.
Estimated per serve
871 kcal · 37 g protein · 82 g carbs · 44 g fatestimates, within ~10%
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