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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.

Mini Chilaquiles Verdes with Roasted Tomatillo Salsa

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.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Breakfast
Cuisine Mexican
Servings 4 people

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!!

Nutrition

Serving: 1cocotteCalories: 331kcalCarbohydrates: 29.9gProtein: 9.7gFat: 20.8gSaturated Fat: 2.5gCholesterol: 164mgSodium: 82mgPotassium: 647mgFiber: 6.1gSugar: 1.8gCalcium: 76mgIron: 2mg
Keyword breakfast, brunch, eggs, mexican food
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