Baked Chilaquiles Verdes with Blistered Tomatillo Salsa
Oven-baked corn tortilla chilaquiles in a bright tomatillo-jalapeño salsa verde, topped with baked eggs and crumbled cheese.
Best for High-protein, vegetable-forward wholegrain start with smoky salsa verde and baked eggs
Chilaquiles are usually fried and drowning, but baking the tortilla wedges crisp keeps them light enough for a Tuesday and lets the salsa verde do the talking. The salsa is real work — tomatillos and jalapeño blistered under the broiler until smoky, then blended with cilantro so it tastes green and alive, not jarred. Eggs bake right into the pan until the whites set and the yolks stay loose, so you get high-protein comfort without standing over a fryer. It's vegetable-forward, wholegrain corn, and genuinely a weekday breakfast.
Ingredients
- 8 corn tortillas , cut into sixths (wedges)
- 15 ml olive oil , for tossing the tortillas
- 400 g Fresh tomatillos , husked and rinsed
- 1 jalapeño , halved, seeds removed for less heat
- 80 g White onion , half quartered, half thinly sliced for garnish
- 2 garlic cloves , cloves, peeled
- 20 g fresh cilantro , leaves and tender stems, plus extra to serve
- 2 g ground cumin
- 4 g fine sea salt , plus more to taste
- 4 large eggs , large
- 60 g queso fresco , crumbled; substitute feta
- 1 scallion , thinly sliced
- 1 Lime , cut into wedges
- 30 g Pickled red onion , to serve (optional – can be omitted)
Instructions
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1
Heat the broiler to high and set a rack in the upper third. Spread the tomatillos, jalapeño, quartered onion and garlic cloves on a foil-lined baking sheet. Broil, turning once, until blackened and blistered in spots and the tomatillos slump and soften. Watch closely so the garlic doesn't burn — pull it early if it colors fast.
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2
Switch the oven to bake at 220°C. Toss the tortilla wedges with the olive oil and a pinch of salt, spread in a single layer on a large baking sheet, and bake until crisp and lightly golden at the edges, tossing halfway. They should snap, not bend.
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3
Tip the blistered tomatillos, jalapeño, onion and garlic into a blender with the cilantro, cumin and salt. Blend to a slightly coarse salsa verde. Pour into a wide oven-safe skillet and simmer over medium heat until it darkens and thickens slightly, stirring so it doesn't catch.
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4
Fold the crisp tortilla wedges through the salsa just until coated — don't overmix or they'll go soggy. Make four shallow wells and crack an egg into each. Transfer the skillet to the 220°C oven and bake until the whites are set but the yolks are still soft.
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5
Scatter with crumbled queso fresco, the sliced raw white onion, scallion, extra cilantro and pickled red onion. Serve immediately with lime wedges to squeeze over.