PRINT THIS RECIPE
Gail Simmons’ Baked Egg Chilaquiles Verdes
Serves 6
Salsa Verde:
1 pound tomatillos, husked
1 to 2 jalapeños, halved and seeded
1 small onion, sliced into 1/2-inch rounds 2 garlic cloves, peeled
1/4 cup cilantro leaves
1 tablespoon fresh lime juice
2 tablespoons vegetable oil
Kosher salt
Salt and freshly ground pepper
Baked Egg Chilaquiles:
10 x 6-inch corn tortillas, cut into wedges and deep fried OR 6 ounces best quality tortilla chips from a Mexican grocery
3 scallions, finely sliced
1/2 cup chopped cilantro, plus more for garnish
Tomatillo salsa (recipe above)
1 cup grated Monterey Jack cheese, divided Kosher salt and freshly ground black pepper 4 large eggs
1/2 cup crumbled queso fresco or mild feta 3 large radishes, thinly sliced, for serving
1 avocado thinly sliced, for serving
Sour Cream, for serving
1 lime, quartered, for serving
For the Salsa Verde:
Light a grill or preheat a grill pan. Using a grill basket if required, grill the tomatillos, jalapenos, onion and garlic over high heat, turning occasionally, until the vegetables are slightly softened and charred in spots, about 10 minutes. Let cool slightly, then transfer to a blender or food processor. Pulse until coarsely chopped. Add the cilantro, lime juice and remaining 2 tablespoons of oil and pulse until chunky. Allow to cool to room temperature. Season with salt and pepper.
Note: Salsa can be made ahead and stored in an airtight container in the fridge for up to 3 days.
For the Chilaquiles: Preheat oven to 350 degrees F. In a large bowl, toss the fried tortillas with scallions and cilantro. Fold in 3/4 of the salsa verde to evenly coat. Set aside the remaining salsa.
Pour half the mixture into a large oven-proof dish then layer in half of the Monterey Jack cheese. Top with the second half of the tortilla mixture and cover with the rest of the Monterey Jack. Bake for 10 minutes. Remove the dish from the oven and add the rest of the salsa verde over the top. Make 4 small “nestling spots” for the eggs. Gently crack an egg into each spot. Return the dish to the oven and bake until the whites are cooked through, but the yolks are still soft, about 14 minutes. Season with salt and pepper and allow to cool slightly. Top with the crumbled queso fresco, cilantro and radishes. Serve family-style with lime wedges on the side.
