Skillet Chilaquiles Verdes with Sunny-Side Eggs

Chilaquiles grew from Mexican home kitchens as a bright way to revive tortillas in simmering salsa. This skillet take folds chips into tangy salsa verde, then tops them with sunny-side eggs, cotija, and cool crema.

Serves 4 · 10 min prep · 15 min cook

Estimate for one serving

• 420 cal
• 15g protein
• 38g carbs
• 24g fat
• 6g fiber

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Ingredients

• 8 oz sturdy restaurant-style corn tortilla chips
• 2 cups green salsa verde
• 1/2 cup low-sodium chicken broth
• 2 Tbsp olive oil
• 4 large eggs
• 1/2 cup crumbled cotija cheese
• 1/4 cup crema or sour cream
• 1 sliced ripe avocado
• 1/4 cup fresh cilantro leaves
• 4 thinly sliced radishes
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 lime lime wedges

Instructions

1. 1Preheat a 12-inch cast-iron or heavy skillet over medium heat. Add the olive oil and swirl to coat.
2. 2Pour in the salsa verde and chicken broth, stir, and bring to a lively simmer. Taste and season with salt if needed; the sauce should taste bright and slightly tangy.
3. 3Add the tortilla chips in two handfuls, gently folding so every chip gets coated but most stay intact. Cook 2–3 minutes, folding once more, until the chips soften at the edges yet still have crunchy centers.
4. 4Using a spoon, make 4 shallow wells in the saucy chips. Crack one egg into each well. Season the eggs lightly with salt and pepper.
5. 5Cover the skillet with a lid or baking sheet and cook over medium-low heat until the egg whites are fully set and the yolks are still runny, 4–6 minutes. Watch closely so the bottoms do not scorch.
6. 6Remove from heat. Immediately scatter cotija over the top, then drizzle with crema in thin ribbons.
7. 7Arrange avocado slices, radish rounds, and cilantro leaves across the skillet. Squeeze fresh lime over everything right before serving.
8. 8Bring the skillet to the table and scoop portions so each plate gets chips, sauce, and one sunny egg. Eat right away while the yolks can still run into the chips.