Sposób przygotowania

Heat the broiler or a dry cast-iron skillet. Arrange the tomatillos, onion, jalapeño, and garlic on a foil-lined tray or in the skillet, and roast until blistered and lightly blackened in spots, 8 to 10 minutes, turning once.

Transfer the roasted vegetables to a blender with the water and half the salt. Blend until mostly smooth, adding a splash more water only if needed for a pourable salsa.

Warm 1 tablespoon of the oil in a large skillet over medium heat. Pour in the salsa and simmer until slightly thickened and darker green, 5 to 7 minutes. Taste and adjust the salt.

Add the tortilla chips to the simmering salsa and fold gently until coated. Cook for 1 to 2 minutes, leaving some chips crisp in the center and allowing the edges to soften.

Obraz wygenerowany przez AI

Meanwhile, heat the remaining 2 tablespoons of oil in a nonstick skillet over medium heat. Fry the eggs in batches if necessary until the whites are fully set and the yolks reach your preferred doneness, about 3 to 5 minutes.

Divide the sauced chips among four warm plates. Top each portion with two fried eggs, then drizzle with crema and scatter with queso fresco and cilantro.

Chilaquiles topped with fried eggs, crema, queso fresco, and cilantro

Obraz wygenerowany przez AI

Serve immediately with lime wedges for squeezing over the top.

Dlaczego ten przepis się sprawdza

Roasting the tomatillos concentrates their tangy flavor, while a short simmer lets the chips absorb salsa without turning completely soft. Rich eggs, creamy crema, salty cheese, and fresh lime balance the chile and acidity.

Przechowywanie i odgrzewanie

Jak przechowywać

Store the salsa separately from the chips and toppings in airtight containers in the refrigerator for up to 3 days. Refrigerate cooked eggs for up to 2 days.

Jak odgrzewać

Reheat the salsa in a skillet over medium heat, then add fresh chips just before serving. Reheat cooked eggs gently until steaming hot, or fry fresh eggs for the best texture.