A plate of chilaquiles with an egg and guacamole.


  • 1 (16-ounce) jar tomatillo salsa, or 2 cups homemade Tomatillo Salsa Verde
  • 1 cup water or vegetable broth
  • 6 ounces thick tortilla chips, about 4 handfuls, we like the El Milagro brand
  • Cilantro Lime Crema, for drizzling
  • 4 fried eggs
  • 1 avocado, sliced
  • 2 radishes, thinly sliced
  • ½ jalapeño pepper, thinly sliced
  • Cotija cheese
  • Fresh cilantro leaves
  • Sea salt and freshly ground black pepper


  1. Pour the salsa and water into a large skillet and bring to a simmer over medium heat. Cook, stirring occasionally, for 5 to 10 minutes, or until slightly thickened.

  2. Add the chips and fold to coat in the sauce.

  3. Remove from the heat and top with drizzles of cilantro lime crema, the fried eggs, avocado, radishes, and jalapeños.

  4. Sprinkle with Cotija cheese and cilantro. Season with salt and pepper to taste and serve with more crema on the side.


4 servings

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