Mexican Chilaquiles Verdes with Fried Eggs

Ingredients

• 4 cups sturdy corn tortilla chips
• 1 1/2 cups salsa verde
• 1/4 cup water or vegetable broth
• 1 tbsp neutral oil
• 4 large eggs
• 1/2 avocado, sliced
• 1/3 cup crumbled queso fresco
• 2 tbsp Mexican crema or sour cream
• 2 tbsp chopped cilantro
• 1/4 small red onion, thinly sliced
• 1 lime, cut into wedges
• Kosher salt and black pepper

Steps

1. Warm the salsa verde and water in a wide skillet over medium heat until gently bubbling; taste and season with a pinch of salt.
2. Heat oil in a separate nonstick skillet and fry the eggs until the whites are set and yolks remain soft, about 3 minutes.
3. Add half the tortilla chips to the salsa and fold for 30 to 45 seconds, keeping some crisp edges; repeat with the remaining chips.
4. Divide the sauced chips between two shallow bowls and top each with two fried eggs.
5. Finish with avocado, queso fresco, crema, onion, cilantro, pepper and a squeeze of lime. Serve immediately so the chips stay textured.

Allergen note: Contains egg and dairy. Verify packaged tortilla chips and salsa for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.