Make this Mexican favorite to serve for breakfast, brunch, or dinner. Use bottled salsa verde to make things quick and easy, or if you've got a bit more time, it's worth the effort to make homemade salsa verde.
2tablespoonsavocado or olive oildivided
1medium yellow oniondiced
24ouncessalsa verdestore-bought or homemade
110-ounce bag tortilla chips
1/2 to 3/4cupcrumbled queso fresco or cotija cheese
Crema Mexicana or sour cream mixed with a little milk
In a very large cast iron pan or heavy duty skillet, heat 1 tablespoon of the oil. Add the diced onion and cook, stirring occasionally, until the onion starts to soften, about 5 minutes. Sprinkle the cumin over the onions. Cook for 30-60 seconds until cumin is fragrant and lightly toasted. Add the salsa verde and bring to a simmer; reduce heat to low and continue to cook for 8-10 minutes. (Don't allow the sauce to thicken too much, but if that happens, add a few tablespoons of water or broth to thin it out.)
Add about 1/3 of the tortilla chips to the salsa verde. Toss to coat. The chips will soften a bit. Stir in the next 1/3 and toss again; repeat with remaining chips. Leave heat on low and loosely cover the pan.
In a separate cast iron or nonstick skillet, heat the remaining 1 tablespoon of oil. Crack the four eggs into the pan. Sprinkle with salt and pepper. Cook according to preference. (The photos show sunny side up eggs.)
Uncover the pan with the tortillas and turn off heat. Carefully place the fried eggs on top of the chilaquiles. Top with the crumbled cheese, sliced avocado, a drizzle of crema Mexicana, and a sprinkle of cilantro. Serve immediately with lime wedges on the side.
To make this vegan, omit the cheese and eggs. Add a 15 ounce can pinto or black beans to the chilaquiles before serving.
To make homemade tortilla chips: cut the tortillas into wedges or strips, brush with a little oil or spray lightly with nonstick cooking spray, and bake at 400°F for 5-10 minutes, or until crisp and golden.