Here, crisp corn tortilla wedges are simmered in a mild tomatillo salsa, creating a rich, savory base for scrambled eggs. Substitute vegetable broth for the chicken broth if you’d prefer a vegetarian dish.
Chilaquiles with Tomatillo Salsa and Eggs
14 corn tortillas, each cut into sixths
2 cups (16 fl. oz./500 ml) canola oil
2 lb. (1 kg) tomatillos, papery husks removed
1 1/2 cups (6 oz./185 g) chopped white onions
1/2 cup (4 fl. oz./125 ml) low-sodium chicken broth
1/3 cup (1/2 oz./15 g) packed fresh cilantro leaves, plus chopped cilantro for garnish
4 garlic cloves, coarsely chopped
1 jalapeño chile, seeded and minced
Kosher salt and freshly ground pepper
3 Tbs. olive oil
6 large eggs
Minced red onion for garnish
Grated cotija or aged goat cheese for garnish
Crema or sour cream for garnish
Preheat an oven to 300°F (150°C). Position one rack in the middle of the oven and a second rack in the top third of the oven. Spread the tortilla wedges on 2 rimmed baking sheets. Bake until the tortillas begin to dry out, about 15 minutes. Remove from the oven and let cool completely.
In a heavy fry pan, heat the canola oil over medium-high heat until it shimmers. Working in batches, add the tortilla wedges and fry until golden on one side, about 30 seconds. Turn and fry until golden on the second side, 15 to 20 seconds. Transfer to paper towels to drain. Repeat with the remaining wedges.
Discard the oil in the pan.
Bring a large saucepan of water to a boil over high heat. Reduce the heat to medium-high, add the tomatillos and cook until they soften and become paler in color (but before they burst), about 5 minutes. Using a slotted spoon, transfer the tomatillos to a blender or food processor. Add the white onions, chicken broth, cilantro leaves, garlic and chile and process until pureed. Season with salt and pepper.
Add 2 Tbs. of the olive oil to the pan and heat over medium heat. Add the tomatillo sauce (it will splatter) and bring to a boil. Cook, stirring often, until the sauce has thickened and is reduced by about one-third, about 10 minutes. Reduce the heat to medium-low. A handful at a time, add the tortillas, pressing them with a wooden spoon to submerge them under the simmering sauce. Cook until the tortillas are softened, about 3 minutes. Remove from the heat and cover to keep warm.
In a bowl, whisk together the eggs, 3/4 tsp. salt, and 1/4 tsp. pepper just until thoroughly blended. Do not overbeat. In a frying pan, preferably nonstick, warm the remaining 1 Tbs. olive oil over medium-low heat. Add the egg mixture to the pan and cook until the eggs begin to set, about 20 seconds. Stir with a heatproof spatula, scraping up the eggs on the bottom and sides of the pan and folding them toward the center. Repeat until the eggs are barely cooked into moist curds. Remove the pan from the heat and let the eggs stand in the pan to allow the residual heat to finish cooking them, about 1 minute.
Spoon the chilaquiles and eggs onto plates. Sprinkle with the red onion, cheese and cilantro, and drizzle with crema. Serve immediately. Serves 4 to 6.
Find more great recipes for sunrise specialties in our book
Williams-Sonoma Breakfast Comforts, by Rick Rodgers.