Chilaquiles with Salsa Verde and Fried Eggs (Gluten-Free)

Ingredients

• 12 Corn tortillas
• 2 tablespoons Olive oil
• 2 cups Salsa verde
• 8 Eggs
• 0.5 cup Queso fresco, crumbled
• 0.5 cup Mexican crema (or sour cream)
• 0.25 Red onion, thinly sliced
• 0.25 cup Cilantro, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 375°F (190°C). Cut the 12 corn tortillas into 8 wedges each. In a bowl, toss the tortilla wedges with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until they are evenly coated.
2. 2Spread the seasoned tortilla wedges in a single layer on a baking sheet. Bake for 10 to 12 minutes, or until the tortilla wedges are crispy and lightly golden brown. While the tortilla wedges are baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
3. 3Add the 2 cups of salsa verde to the heated skillet and bring it to a gentle simmer. Let it simmer for 2 to 3 minutes, until it is bubbling slightly around the edges.
4. 4Carefully add the baked tortilla wedges to the skillet with the simmering salsa verde. Gently toss the tortilla wedges to coat them evenly with the salsa verde. Cook for another 2 to 3 minutes, allowing the tortilla wedges to absorb some of the salsa and soften slightly.
5. 5While the chilaquiles are finishing in the skillet, fry the 8 eggs in a separate pan over medium heat until they are cooked to your preference. This could be sunny-side up with runny yolks or cooked through.
6. 6Divide the salsa-coated tortilla wedges evenly among four plates. Top each plate of chilaquiles with two of the fried eggs.
7. 7Sprinkle the crumbled 0.5 cup of queso fresco over the eggs and chilaquiles. Drizzle with 0.5 cup of Mexican crema, and garnish with the thinly sliced 0.25 red onion and chopped 0.25 cup of cilantro.
8. 8Serve the chilaquiles immediately while they are warm.

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