Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, seeded and minced (optional)
  • 1 pound tomatillos, husked and rinsed (about 450g) OR 1 (28-ounce) can crushed tomatoes (about 794g)
  • 1/2 cup chicken broth or vegetable broth (120 ml)
  • 1/4 cup chopped cilantro (about 10g)
  • 1 teaspoon ground cumin (5 ml)
  • 1/2 teaspoon dried oregano (2.5 ml)
  • Salt and freshly ground black pepper to taste
  • 12 ounces (about 340g) thick-cut tortilla chips
  • 4 large eggs
  • 1/2 cup shredded Monterey Jack cheese, cheddar cheese, or queso fresco (about 50g)
  • Avocado, sliced (optional)
  • Sour cream or Mexican crema (optional)
  • Chopped red onion (optional)
  • Fresh cilantro (optional)
  • Hot sauce (optional)

Instructions:

  1. Sauté onion, garlic, and jalapeño (if using) in olive oil until softened.
  2. If using fresh tomatillos, blend them with broth, cilantro, cumin, and oregano. If using canned tomatoes, simply add them to the skillet.
  3. Bring the salsa to a simmer and cook for 15-20 minutes, or until slightly thickened. Season with salt and pepper.
  4. Gently fold the tortilla chips into the salsa, coating them evenly.
  5. Cook for 2-3 minutes, or until the chips are slightly softened but still retain some crunch. Don't overcook.
  6. While the chips are simmering, cook the eggs to your liking (fried, scrambled, or poached).
  7. Divide the chilaquiles among plates, top with the cooked eggs, cheese, and your desired toppings. Serve immediately.