🟡
Medium
Ingredients
- 8 corn tortillas, cut into strips
- 2 cups green salsa (salsa verde)
- 6 eggs
- 1/2 cup Mexican crema or sour cream
- 3/4 cup crumbled queso fresco
- 1/4 cup vegetable oil
- 1 white onion, sliced
- 2 tablespoons fresh cilantro, chopped
- to taste salt and black pepper
Instructions
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1Heat oil in a large skillet over medium-high heat. Fry tortilla strips in batches until golden and crispy, about 2-3 minutes. Drain on paper towels and set aside.
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2In the same skillet, reduce heat to medium. Add onion slices and sauté until translucent, about 2 minutes.
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3Pour green salsa into the skillet and bring to a simmer. Add fried tortilla strips and toss gently to coat, cooking for 2-3 minutes until the chips are slightly softened but still maintain some crunch.
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4Create 4 wells in the chilaquiles mixture and crack an egg into each well. Cover with a lid and cook for 3-4 minutes until eggs reach desired doneness.
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5Remove from heat. Drizzle with crema, top with queso fresco and cilantro. Season with salt and pepper to taste. Serve immediately while hot.