Green Chilaquiles With Eggs
Published December 29, 2015
Andrew Scrivani for The New York Times
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pounds fresh tomatillos, husked and rinsed
2 to 4 jalapeño or serrano chiles, stemmed, to taste (seeded for a milder salsa)
12 cilantro sprigs, plus ⅓ cup chopped cilantro
2 tablespoons olive oil or grapeseed oil
1 small white onion, quartered and thinly sliced (about 1 cup sliced onion)
Salt
2 large garlic cloves, minced
2 cups chicken or vegetable broth
6 large eggs
12 thick corn tortillas, cut into wedges and deep-fried or microwaved until crisp (see note), or ½-pound thick tortilla chips from a Mexican grocery
½ cup crumbled queso fresco or feta
Nutritional analysis per serving (4 to 6 servings)
213 grams carbs; 193 milligrams cholesterol; 1180 calories; 9 grams monosaturated fat; 8 grams polyunsaturated fat; 6 grams saturated fat; 26 grams fat; 31 grams fiber; 1715 milligrams sodium; 36 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat broiler. Place tomatillos and chiles on a baking sheet and set about 4 inches below broiler. Roast until dark and blackened in spots, about 5 minutes. Flip over and roast on other side until tomatillos are soft and charred in spots and chiles are soft all the way through, 4 to 5 minutes. Remove from heat and allow to cool for 5 minutes.
- Step 2
Transfer tomatillos and chiles to a blender along with juices on baking sheet. Add cilantro sprigs, then blend to a coarse purée.
- Step 3
Heat oil over medium heat in a large, wide casserole or saucepan and add onion. Cook, stirring often, until tender, 5 to 8 minutes. Add a little salt, stir in garlic and cook, stirring, until fragrant, about 1 minute.
- Step 4
Turn heat to medium-high and add tomatillo purée. Cook, stirring often, until salsa thickens and leaves a canal when you run a wooden spoon down the middle. Add broth, bring to a simmer, and simmer 10 minutes or until salsa coats the back of a spoon.
- Step 5
Beat eggs in a bowl and season with a little salt. Turn heat to low and stir eggs into salsa. Add chopped cilantro and stir until eggs are set. Mixture should be creamy.
- Step 6
Stir in tortilla chips, making sure they are completely submerged, and remove from heat. Sprinkle with crumbled cheese and serve at once.
To make tortilla chips, cut tortillas into wedges and leave out so they dry for an hour or more. Heat 1 to 1½ inches vegetable or canola oil in a wide, deep skillet or wok to 375 degrees. Add tortilla wedges a handful at a time and fry, stirring constantly with a skimmer or heatproof spatula, until dark brown and the bubbling has subsided, 45 seconds to a minute. Remove from the oil with a skimmer and drain on paper towels. Sprinkle with salt. Repeat with remaining tortilla wedges.
Private Notes
Comments
A quick cheat: use Frontera brand tomatillo salsa. Hard to beat.
I love chilaquiles with eggs, but my preference has always been to add a couple of fried eggs on top when serving the dish, rather than mixing them into the salsa. A side of refried black beans is a great companion to this dish.
The taste of this is excellent, though I too thought that it was a little too creamy. Next time I would cook it down to a much thicker base salsa, not worry too much how submerged the fried tortilla wedges are, and reduce the broth to only a cup at most. I would definitely make this again, but a little differently than Martha...
I’ve made this a few times and it’s so good. This past time I decided to try out canned tomatillos instead of fresh because a big can is about 1.5 lbs and cheaper than fresh. It also saves me the roasting time. It came out delicious but the volume was less than half when I made it with fresh. You can totally use canned tomatillos but use 2-3 big cans!
Followed recipe, except I doubled everything but the water (used 2 cups +better than bullion). Took Way! Longer to get to the trough and the Coat spoon stage. But was totally worth it. Delicious. I used it to make chicken enchiladas verdes, because im not a chilaquiles fan. It was perfect. Easy to make but takes quite a bit of simmering and stirring. Worth it.
Tremendous recipe. I got a little nervous after reading comments about too much broth and wish I’d stuck with 2 cups instead of one. Still, turned out great. Used a poblano instead of one of the jalapeños, because that’s what I had on hand. Also, I roasted the peppers to take some of the kick out. Will definitely make again!!