Green and Red Chicken Chilaquiles with Fried Eggs

Name: Green and Red Chicken Chilaquiles with Fried Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces small tomatoes, chopped; 1/2 white onion, finely chopped; 1 garlic clove, crushed; 2 serrano chiles, finely chopped; 1/4 cup chopped epazote or 1 tablespoon chopped oregano; 1 cup water; Kosher salt; Two 8-ounce skinless, boneless chicken breast halves; 1 garlic clove, crushed; 1 bay leaf; Kosher salt; 2 tablespoons olive oil; 4 large eggs; 6 ounces corn tortilla chips; 1 1/2 cups Salsa Verde; Grated queso panela or queso fresco; Sour cream; chopped white and red onion, for garnish

Servings: persons

12 ounces small tomatoes, chopped
1/2 white onion, finely chopped
1 garlic clove, crushed
2 serrano chiles, finely chopped
1/4 cup chopped epazote or 1 tablespoon chopped oregano
1 cup water
Kosher salt
Two 8-ounce skinless, boneless chicken breast halves
1 garlic clove, crushed
1 bay leaf
Kosher salt
2 tablespoons olive oil
4 large eggs
6 ounces corn tortilla chips
1 1/2 cups Salsa Verde
Grated queso panela or queso fresco
Sour cream
chopped white and red onion, for garnish

1
Make the salsa roja In a medium saucepan, combine all of the ingredients, season with salt and bring to a simmer.
2
Cook over moderately low heat, stirring occasionally, until saucy, about 25 minutes; keep warm.
3
Meanwhile, make the chicken chilaquiles In another medium saucepan, cover the chicken, garlic and bay leaf with 1 inch of water.
4
Bring to a simmer and cook over low heat until the chicken is white throughout, about 20 minutes.
5
Transfer the chicken to a plate to cool slightly; reserve the cooking liquid for another use.
6
Coarsely shred the chicken and season with salt; keep warm.
7
In a large nonstick skillet, heat the olive oil.
8
Crack the eggs into the skillet and season with salt.
9
Cover and cook over low heat until the whites are firm but the yolks are still a little runny, about 3 minutes.
10
Mound the tortilla chips on plates.
11
Spoon some of the salsa roja over half of the chips and some salsa verde over the rest.
12
Top with the shredded chicken and fried eggs.
13
Garnish with cheese, sour cream and onion and serve with the remaining salsa roja and salsa verde.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 12 ounces small tomatoes, chopped, 1/2 white onion, finely chopped, 1 garlic clove, crushed, 2 serrano chiles, finely chopped, and more.

Yes, Green and Red Chicken Chilaquiles with Fried Eggs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!