Green Chilaquiles
Breakfast built out of yesterday's tortillas and today's optimism. The window between properly saucy and completely soggy is about ninety seconds, so have the plates ready.
- Total time
- 14 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Blend the tomatillos, jalapeno, coriander and vegetable stock to a smooth green sauce.
Heat the oil in a wide pan over medium-high heat, pour in the sauce and simmer for 5 minutes until it thickens enough to coat a spoon.
Meanwhile fry the eggs in a separate non-stick pan over medium heat for 3 minutes, until the whites are fully set and opaque and the yolks are as you like them.
Turn the sauce down to low, tip in the tortilla chips and fold for 60 to 90 seconds so every piece is coated but still has some spine.
Slide straight onto plates, top with the eggs, cheese, red onion and soured cream, and eat immediately.
Read all that and thought “absolutely not”?
Completely fair. Green Chilaquiles is sitting in the Mexican kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Mexican kitchen
Lime, chilli and char, wrapped in something warm.