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Chilaquiles with Charred Salsa Verde

Crispy golden tortilla edges, tender eggs, and a creamy green salsa.
Bright lime and herbs with a smoky char, finished with avocado and sweet kiwi.
Warm, rich, and comforting with feta, coriander, and a peppery kick.

breakfast ⏱ 60 min 520 kcal / portion 65.0 g carbs / portion (estimated) vegetarian eggmilk 🔗 Original source

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Chilaquiles with Charred Salsa Verde
v6 · rb0e705f985 20260727Z1751 3 pieces garlic 2 pieces onion 3 pieces green chilli fine sea salt to taste black pepper to taste 3 tbsp vegetable oil 8 pieces corn tortilla 20 g butter 6 pieces egg 🍳 char garlic, onions and green chillies until blackened ⏳ cool charred salsa ingredients 🌀 blend garlic, onions, and green chillies with avocado, kiwi, coriander, lime juice and seasonings until smooth 🍳 ⏱ 4-5 min heat frying pan on high; fry one third of tortilla triangles in oil until golden and crunchy 🍳 ⏱ 4-5 min fry remaining tortilla triangles in oil until golden and crunchy 🍳 turn heat to low and melt butter 🌀 return tortillas to pan and fold in beaten eggs until just set spoon half the salsa verde over the chilaquiles 🍽 scatter onion, coriander leaves, green chilli rounds and feta over the chilaquiles Chilaquiles with charred salsa verde 1 piece avocado 2 pieces kiwi fruit 20 g coriander lime to taste 1 tbsp coriander leaf 75 g feta 1 piece 1.5 pieces avocado, kiwi fruit, coriander, lime fine sea salt black pepper 2.66 pieces 1½ tbsp 2.66 pieces 1½ tbsp butter egg 2.66 pieces corn tortilla fine sea salt black pepper 1 piece onion coriander leaf, feta 1.5 pieces green chilli
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Preparation steps

  1. char garlic, onions and green chillies until blackened
  2. cool charred salsa ingredients
  3. blend garlic, onions, and green chillies with avocado, kiwi, coriander, lime juice and seasonings until smooth
  4. heat frying pan on high; fry one third of tortilla triangles in oil until golden and crunchy for 4-5 minutes
  5. fry remaining tortilla triangles in oil until golden and crunchy for 4-5 minutes
  6. turn heat to low and melt butter
  7. return tortillas to pan and fold in beaten eggs until just set
  8. spoon half the salsa verde over the chilaquiles
  9. scatter onion, coriander leaves, green chilli rounds and feta over the chilaquiles

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