Chilaquiles with Tomatillo Salsa and Fried Eggs

Bringing a skillet of chilaquiles topped with all the fixings to the table is a very wise weekend brunch move. Start out by firing up your broiler: Lightly charring the tomatillos, garlic, jalapeños, and onion until lightly charred gives the green salsa terrific depth of flavor. If you don’t have time to fry the tortilla chips at home, just pick up a bag of your favorite store-bought brand.

Vegetarian Chilaquiles Recipe
Photo: Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland
Active Time:
45 mins
Total Time:
45 mins


  • 1 pound fresh tomatillos, husks removed and quartered

  • 4 garlic cloves, unpeeled

  • 4 medium jalapeño chiles, stems removed, chiles cut in half lengthwise (do not seed)

  • 1 medium white onion, cut into 8 wedges

  • 1 cup coarsely chopped fresh cilantro leaves and tender stems, plus more for garnish

  • 2 tablespoons fresh lime juice (from 1 lime)

  • 1 1/2 teaspoons kosher salt, plus more for sprinkling

  • 2 cups vegetable oil

  • 12 (6-inch) corn tortillas, each cut into 6 wedges

  • 1/2 cup sour cream

  • 1 large avocado, cut into 16 wedges

  • 1 large tomato, chopped

  • 4 ounces queso fresco (fresh Mexican cheese) or mild feta cheese, crumbled (about 1 cup)

  • 4 large fried eggs, for serving


  1. Preheat oven to broil, with oven rack about 6 inches from heat. Arrange tomatillos, garlic, jalapeños, and onion in a single layer on a baking sheet. Broil until vegetables are lightly charred in spots and slightly softened, about 12 minutes, stirring halfway through. Let cool 5 minutes. Remove and discard garlic skins, and add garlic back to tomatillo mixture.

  2. Process tomatillo mixture, cilantro, lime juice, and salt in a blender until smooth, about 1 minute. Set tomatillo salsa aside.

  3. Heat vegetable oil in a large deep skillet over medium-high. (Oil is hot enough when oil immediately bubbles around tortilla wedges.) Working in 4 batches, fry tortillas, until lightly brown and crisp, 1 to 2 minutes per side. Drain fried tortilla chips on a paper towel-lined baking sheet. Sprinkle lightly with salt. Discard oil from skillet, and wipe clean.

  4. Pour tomatillo salsa into skillet over medium-low, and cook, stirring often, until hot and bubbly, about 4 minutes. Add fried tortilla chips, and stir gently to coat. Divide chip mixture evenly among bowls, and top evenly with sour cream, avocado wedges, tomato, cheese, and fried eggs. Garnish with chopped cilantro, and serve immediately.

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