Chilaquiles Verdes with Fried Eggs and Crema

Steps

1. Heat the broiler to high. Spread the tomatillos, serranos, onion and garlic on a foil-lined sheet pan and broil 6 inches from the element for 8–10 minutes, turning once, until blackened in spots and the tomatillos are soft and juicy.
2. Peel the garlic and stem the serranos. Blend with the tomatillos, onion, cilantro, broth and salt until smooth.
3. Heat the oil in a large, deep skillet to 350°F over medium-high heat. Fry the tortilla wedges in 3 batches for 2–3 minutes, turning, until golden and crisp. Drain on paper towels and salt lightly.
4. Pour off all but 1 tbsp oil (save 1 tbsp more for the eggs). Return the skillet to medium-high heat, carefully pour in the salsa (it will spatter) and fry, stirring, 4–5 minutes, until it darkens slightly and thickens.
5. Meanwhile, fry the eggs in the reserved 1 tbsp oil in a separate nonstick pan over medium heat, 3–4 minutes, until the whites are crisp-edged and set and the yolks runny.
6. Add the chips to the salsa and toss gently for 30–60 seconds, just until coated but still crunchy in places.
7. Divide among plates and top each with a fried egg, crema, queso fresco, avocado, red onion and more cilantro. Serve immediately.

Kitchen tip

The timing of the toss decides your chilaquiles: 30 seconds keeps them crunchy, 2 minutes makes them soft and saucy like many Mexico City versions. Either is right, so pick your style. Day-old tortillas fry crisper; to dry fresh ones, spread the wedges out on a sheet pan and leave them uncovered for a few hours or bake at 300°F for 10 minutes. In a hurry, use 8 oz of thick, sturdy store-bought tortilla chips. The salsa keeps 5 days in the fridge.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.