Chilaquiles Verdes with Fried Eggs

• porcje: 4 servings
• całkowity czas: 15 minutes

Składniki

2 quarts vegetable, canola, or peanut oil

16 soft corn tortillas, cut into 6 wedges each

Kosher salt

2 cups Salsa Verde

1 cup homemade or store-bought low sodium chicken broth or water

4 eggs

1/2 cup Mexican crema or sour cream

1/2 small white onion, thinly sliced

1/4 cup chopped fresh cilantro leaves

1/4 cup crumbled cotija cheese

Wskazówki

Heat vegetable oil to 375°F (191°C) in a large wok, Dutch oven, or deep fryer. Adjust flame to maintain temperature. Line a large rimmed baking sheet with paper towels. Fry 1/3 of tortilla wedges, using a metal spider to agitate them as they cook. Cook until bubbling slows to a trickle, chips are pale golden brown, and are very crisp, about 3 minutes. Transfer to baking sheet and immediately season with kosher salt. Repeat with remaining batches.

Heat salsa verde and chicken broth (or water, if using) in a large straight-sided sauté over medium heat until simmering. Add chips and turn to coat. Cover and set aside.

Transfer 2 tablespoons of oil to a large non-stick or cast iron skillet. Heat over medium-high heat until shimmering. Add 4 eggs and cook until whites are set but yolks are still runny, about 3 minutes. Season with salt. Transfer to a large plate.

Stir tortilla chips again and season to taste with salt if necessary. Divide between 4 warmed serving plates. Top each with a fried egg. Drizzle with crema, sprinkle with onions, cilantro, and cheese, and serve immediately.

Wartości Odżywcze

• Wielkość Porcji: Serves 4
• Kalorie: 656 kcal
• Tłuszcz Całkowity: 38 g
• Tłuszcz Nasycony: 11 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 219 mg
• Sód: 1360 mg
• Węglowodany Całkowite: 64 g
• Błonnik Pokarmowy: 10 g
• Cukry Całkowite: 7 g
• Białko: 18 g