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–+ servings
An overhead image of a grey cocotte with chilaquiles, an egg, avocado, and salsa on a white plate placed on a marble counter next to a fork, cilantro, and beige linen.
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Mini Chilaquiles Verdes with Roasted Tomatillo Salsa

Yield: 4 people
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
An all-time favorite brunch around here! Homemade roasted tomatillo salsa, crispy corn tortilla chips, and runny eggs are topped with queso fresco and avocado.
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Ingredients

Roasted Tomatillo Salsa

  • 1 1/2 lb tomatillos, husked and cores removed
  • 1 small brown onion, peeled and halved
  • 3 garlic cloves, unpeeled
  • 1 -2 jalapeños, depending on how spicy you like your salsa
  • 2 tbsp canola or vegetable oil
  • 1/2 cup cilantro, roughly chopped
  • 1 tbsp lime juice + more, to taste
  • Salt and pepper, to taste

Chilaquiles Verdes

  • 6 white corn tortillas, cut into eighths
  • 1/3 cup canola or vegetable oil
  • 4 eggs
  • Queso fresco, cilantro, limes, hot sauce, pico de gallo, etc. for serving
  • Salt and pepper, to taste

Instructions 

Roasted Tomatillo Salsa

  • Heat your broiler to high. Place tomatillos, onion, garlic, and jalapeños on a sheet pan. Drizzle with oil and season with salt and pepper. Broil for 10 minutes, tossing halfway through, until soft and charred. Cool slightly. Remove garlic cloves from their peels.
  • Add all ingredients to a blender. Blend until smooth, thinning with water 2 Tablespoons at a time until it's your desired consistency. Taste, and season with salt and pepper. Chill the salsa until you're ready to use it.

Chilaquiles Verdes

  • Preheat the oven to 375° F. In a large saute pan, heat the oil until it's hot and shimmering. Fry the tortillas in 2-3 batches until crisp and golden. Drain on paper towels, and season with salt.
  • Grease four cocottes (or ramekins). Divide the tortillas between the cocottes, and add 3-4 Tablespoons of salsa verde. Gently toss to coat the tortillas. Make a nest in each cocotte, and crack an egg in the center. Season generously with salt and pepper. Bake for 15-18 minutes, until the whites are set and the yolks are still runny.
  • Serve the mini chilaquiles verdes with queso fresco, avocado, pico de gallo, cilantro, limes, and/or hot sauce. Enjoy!!
Cuisine: Mexican
Course: Breakfast
Author: Sara Lynn Hunt Broka
Serving: 1cocotte, Calories: 331kcal, Carbohydrates: 29.9g, Protein: 9.7g, Fat: 20.8g, Saturated Fat: 2.5g, Cholesterol: 164mg, Sodium: 82mg, Potassium: 647mg, Fiber: 6.1g, Sugar: 1.8g, Calcium: 76mg, Iron: 2mg
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