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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.
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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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