Chilaquiles

Topped with fried eggs, these chilaquiles verdes are a delicious breakfast or brunch. Load them up with crema and fresh garnishes before digging in!

Chilaquiles are a traditional Mexican dish. Similar to migas, they were first made as a way to use up stale tortillas. They consist of fried tortillas cooked in a flavorful sauce, typically salsa verde or salsa roja. You can top chilaquiles with eggs and serve them for breakfast or brunch, like I do here, but the toppings can also vary. Crema, onions, and cheese are common, and some versions feature beans or a meat like shredded chicken, beef, or pork. Depending on what toppings you use, chilaquiles can easily transcend breakfast to pass for lunch or dinner.

• 1 (16-ounce) jar tomatillo salsa, or 2 cups homemade Tomatillo Salsa Verde
• 1 cup water or vegetable broth
• 6 ounces thick tortilla chips, about 4 handfuls, we like the El Milagro brand
• Cilantro Lime Crema, for drizzling
• 4 fried eggs
• 1 avocado, sliced
• 2 radishes, thinly sliced
• ½ jalapeño pepper, thinly sliced
• Cotija cheese
• Fresh cilantro leaves
• Sea salt and freshly ground black pepper