Green Chilaquiles With Eggs Recipe (2024)

I love chilaquiles with eggs, but my preference has always been to add a couple of fried eggs on top when serving the dish, rather than mixing them into the salsa. A side of refried black beans is a great companion to this dish.

The taste of this is excellent, though I too thought that it was a little too creamy. Next time I would cook it down to a much thicker base salsa, not worry too much how submerged the fried tortilla wedges are, and reduce the broth to only a cup at most. I would definitely make this again, but a little differently than Martha...

A quick cheat: use Frontera brand tomatillo salsa. Hard to beat.

When you leave the tortillas out, cover them with a damp towel in order for them to get nice and leathery and not dry out. They will fry up better.

These are also traditionally served with shredded chicken on top or mixed into the sauce (in place of the eggs), and a spoonful of crema in addition to the queso fresco. You can find crema in Latin grocery stores or you can substitute sour cream with a little milk stirred in, although the taste won't be the same. If you're a chilaquiles fan you won't be disappointed with this recipe. Well worth the time and effort.

Instead of roasted tomatillos, I used Muir Glen jarred tomatillos. Instead of adding chicken stock I use better than bouillon with no extra water added. That saved me from additional simmering to thicken. These changes make it a weeknight recipe!

waaay too much liquid even with only 1 cup of broth. Also the chicken flavor made it worse.

If you want the chorizo to stand out separately, add them after the eggs, otherwise add them with or before the eggs. Adding after leaves the chorizo crisper.

Excellent recipe. Ignore the times given for simmering and follow only the “or” instructions. For example, until the salsa coats the back of a spoon or until the salsa leaves a canal. I stir in shredded rotisserie chicken when I add the fried tortilla chips. Top with the queso fresco, extra cilantro and avocado. Make extra chips. One of the best NYTimes recipes I’ve made… over and over again.

This is one of my favorite recipes of all time. It turns out perfectly every time, but you DO have to cook the liquid down until it does leave a channel and then coat the back of a spoon. Anyone saying that there's too much liquid is probably not cooking it down enough. I stir in a handful of shredded chicken right before I add the tortilla chips. I always fry my own tortilla chips. This recipe is AWESOME!

I wouldn't recommend for this recipe, since it's SPICY, but Mrs Renfro's jalapeno salsa verde is the ONLY jarred salsa I eat. It's amazing for topping eggs, tacos, anything

Used leftover homemade salsa verde from the night beforeTook the tortillas out only 30 mins before (only bc I was on a time crunch. Still worked)I dont find a need to add chicken brothI melted colby jack cheese over toptopped with pico de gallo, crema, and queso frescoso good!

At what point could one mix in some already-cooked chorizo to this recipe? Before or after adding the eggs?

Too difficult to do the green tomato thing

1 cup broth NOT 2!!!!

I'm not sure how this is so well rated. It turned out to be a total mess. Way too much liquid. Probably didn't need any stock at all. Ended up with a sodden egg puree with crisp tortillas floating in it, even after reducing the "stew" much longer than called for. Tasted fine but the texture was so unappealing that we scraped the whole meal into the trash.

This is one of my favorite recipes of all time. It turns out perfectly every time, but you DO have to cook the liquid down until it does leave a channel and then coat the back of a spoon. Anyone saying that there's too much liquid is probably not cooking it down enough. I stir in a handful of shredded chicken right before I add the tortilla chips. I always fry my own tortilla chips. This recipe is AWESOME!

Skip the eggs.

I had some stale soft corn tortillas to use up. Instead of frying them I microwaved till they were drier. I cut them into wedges and then put them in the tomatillo salsa before the eggs so they absorbed some liquid.Once in the mix I cooked the eggs until mostly set and then ran the pan under the broiler to crisp up any tortilla edges and firm up the top.Sliced avocado, radish, feta cheese, sour cream crushed a small handful of tortilla chips. Salty, sweet, crunchy, crispy, creamy!

Excellent recipe. Ignore the times given for simmering and follow only the “or” instructions. For example, until the salsa coats the back of a spoon or until the salsa leaves a canal. I stir in shredded rotisserie chicken when I add the fried tortilla chips. Top with the queso fresco, extra cilantro and avocado. Make extra chips. One of the best NYTimes recipes I’ve made… over and over again.

This is essentially a recipe for tomatillo salsa—which is good. But when you add the eggs, the flavor gets lost and you end up with a single texture. I would suggest making the salsa as instructed—but don’t add the eggs. Instead, fry the eggs (unscrambled), serve over the tortillas soaked w salsa. Top w cheese. Flavors will be more distinct, sharp, interesting. Martha’s recipes are usually awesome but the ending fell short on this one for us.

Maybe one of the best combinations of easy/cheap/delicious I've cooked. 2 cups broth seemed like overkill. 1 cup veggie stock worked just fine for me -- didn't lack any savoriness. Do NOT withhold the queso fresco or cotija: critically delicious components. Throw some pickled red onions on top if you like some zing.

This is the best chilaquiles dish I've ever made, and I've tried a LOT. Made it exactly as the recipe says except I added shredded chicken right and just let it warm right before adding the tortilla chips. I always fry my own tortilla chips but I don't cook them until they're "dark brown" like the note says. This recipe is AMAZING.

If you use 1 tbsp of chick bouillon rather than chicken broth, it makes it so much better

Add bacon strips to the sauce while cooking the o ion for extra flavor

Yes! Yes! Yes! Instead of eggs I used 2 shredded, poached chicken breasts - heated in sauce for 5 minutes before adding the chips. Served with cubed avocado and sour cream on the side. Reminded us of the chilaquiles we used to have at the Little Place in Tribeca years ago. A bitter-sweet and delicious memory of many a Sunday brunch treat with their Cafe con Leche. Thank you.

Too much liquid. Use only 1/2 cup of broth.

I used 4 eggs instead of six and still could have been reduced to 3. Also, quick cheat is using store bought tostadas and breaking them up. The salsa was delicious and I wish I had made more just to save and eat alone. Overall the dish was fantastic.