Name: Easy Tomatillo Chilaquiles with Eggs Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 (16-ounce) jar tomatillo salsa, or 2 cups homemade Tomatillo Salsa Verde; 1 cup water or vegetable broth; 6 ounces thick tortilla chips (about 4 handfuls, El Milagro brand recommended); Cilantro Lime Crema (for drizzling); 4 fried eggs; 1 avocado (sliced); 2 radishes (thinly sliced); ½ jalapeño pepper (thinly sliced); Cotija cheese (to taste); Fresh cilantro leaves (to taste); Sea salt and freshly ground black pepper (to taste)

If you’ve ever craved a brunch that’s bursting with flavor yet quick to whip up, you’re going to love this Easy Tomatillo Chilaquiles with Eggs Recipe. I absolutely love how this dish combines tangy tomatillo salsa with crispy tortilla chips, topped with perfectly fried eggs and fresh, bright garnishes. When I first tried this, it quickly became a weekend favorite in my kitchen because it’s comforting yet fresh, and honestly, there’s something so satisfying about scooping up those chips soaked in salsa with creamy avocado on the side. Stick around—I’m going to walk you through every little step so you get that perfect balance of crispy and saucy every single time.

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Why You’ll Love This Recipe

Simplicity Meets Flavor: Uses just a handful of ingredients but delivers a complex, bright taste.
Quick to Make: From start to finish, it takes about 20 minutes—ideal for busy mornings or lazy brunches.
Customizable and Fresh: The toppings like jalapeños and cotija cheese make it easy to personalize.
Perfect Texture Play: Crispy chips coated in tangy salsa, balanced with creamy avocado and runny eggs.

A white pan filled with nachos layered in a circle with yellow crispy tortilla chips, topped with green salsa evenly spread over the chips, three cooked eggs with bright yellow yolks, slices of light green avocado, thin round slices of white and pink radishes, slices of dark green jalapeno peppers, and fresh green cilantro leaves scattered on top, with white crumbly cheese sprinkled over everything. The pan is placed on a white marbled surface with a yellow and white checkered cloth and a bottle of hot sauce nearby, along with a white plate holding a small portion of the dish photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Here, the magic is all in combining fresh, zesty ingredients with crispy tortilla chips and rich eggs. Using a good-quality tomatillo salsa really brightens up the dish, and all the garnishes bring fresh texture and color to your plate.

Tomatillo salsa: You can use a store-bought jar for convenience or make your own for more depth; both work beautifully here.
Water or vegetable broth: Adding broth instead of water adds an extra layer of flavor to the sauce.
Tortilla chips: Thick, sturdy chips like El Milagro work best since they hold up in the salsa without getting too soggy.
Cilantro lime crema: This drizzled finish adds creamy tang and freshness—don’t skip it!
Eggs: Fried eggs with runny yolks are my personal favorite because they enrich the whole dish.
Avocado: Adds creamy texture and balances the salsa’s acidity.
Radishes: Thin slices give a crisp, peppery bite that cuts through the richness.
Jalapeño pepper: Adds heat and brightness; adjust amount based on your spice tolerance.
Cotija cheese: This crumbly cheese brings salty, nutty flavor that ties everything together.
Fresh cilantro: For garnish and extra herbaceous punch.
Sea salt and freshly ground black pepper: To season perfectly to your taste.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to play with this Easy Tomatillo Chilaquiles with Eggs Recipe depending on what’s in my fridge or my mood. Feel free to swap out ingredients or add a personal twist to make it your own kitchen favorite.

Green chile chilaquiles: Swap the jalapeño for poblanos or serrano for a gentler heat—my family goes crazy for that smoky vibe.
Vegan version: Skip the eggs and crema, and toss in some black beans or tofu for protein plus a dollop of cashew cream instead of crema.
Cheese swap: Tried goat cheese instead of cotija once—it adds a lovely tanginess that’s equally comforting.
More heat: If you love spice, add pickled jalapeños or a few dashes of hot sauce right at the end.

How to Make Easy Tomatillo Chilaquiles with Eggs Recipe

Step 1: Simmer the Tomatillo Salsa

Start by pouring the jarred or homemade tomatillo salsa and water or vegetable broth into a large skillet. Bring this mixture to a gentle simmer over medium heat, stirring occasionally. This step is key because it thickens the salsa slightly and deepens the flavor, which makes all the difference when it coats the chips later. I like to let it simmer for about 5 to 10 minutes, but don’t rush—watch for it to reduce just enough to get velvety without drying out.

Step 2: Fold in the Tortilla Chips

Now here’s a worthwhile trick I discovered — add your tortilla chips to the salsa just before serving. Adding them too early can turn them mushy, and trust me, nobody wants soggy chilaquiles. Gently fold the chips into the thickened salsa, coating them evenly but keeping enough texture so that each bite has a satisfying crunch.

Step 3: Top with Fried Eggs and Fresh Toppings

Once the chips are perfectly coated, remove the pan from heat and pile on the goodies: drizzle your cilantro lime crema in ribbons, nestle four golden fried eggs right on top, then scatter sliced avocado, radishes, and jalapeños all over. Generous sprinkles of crumbled cotija cheese and fresh cilantro leaves finish it off. I love how the runny yolks mix into the salsa, adding richness, while the crunch from radishes and creamy avocado balances every bite.

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Pro Tips for Making Easy Tomatillo Chilaquiles with Eggs Recipe

Fresh Chips Matter: I’ve learned that using thick-cut chips saves you from a soggy mess, so look for sturdy brands or even homemade if you have time.
Don’t Overcook the Eggs: Keep the yolks runny when frying; they mix into the salsa and add a creamy texture that’s unbeatable.
Simmer Salsa, Don’t Boil: A gentle simmer develops flavor without overpowering the tangy brightness of the tomatillos.
Add Chips Last Minute: This small timing tweak keeps the perfect crispiness, a trick I can’t recommend enough.

How to Serve Easy Tomatillo Chilaquiles with Eggs Recipe

A bowl filled with layered crispy tortilla chips covered in melted green sauce and small white cheese bits scattered on top. Two fried eggs with bright yellow yolks rest on the chips. Slices of fresh avocado and thin, pale pink radish slices are spread evenly. Green jalapeno rings and fresh cilantro leaves add more color on top. The bowl is white, set on a white marbled surface next to a white plate with a pink rim. A woman's hand is holding the bowl. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always go heavy on the fresh garnishes here. A generous sprinkle of Cotija cheese adds salty, slightly crumbly richness, while vibrant cilantro leaves bring freshness. Thin slices of radish and jalapeño add crunch and kick, but if you want milder heat, just skip or add less jalapeño. A drizzle of cilantro lime crema is non-negotiable—it smooths everything out and brightens up flavors beautifully.

Side Dishes

Pair this with a simple side of refried beans or black beans for extra protein and heartiness. A fresh fruit salad or some grilled corn complements the zestiness of the chilaquiles and rounds out brunch perfectly. I’ve also served it with warm tortillas to scoop up any leftover salsa and toppings—it never goes to waste!

Creative Ways to Present

For special occasions, I like to layer the chips and salsa in individual ramekins and top each with an egg and garnish, making each serving look like a mini fiesta. This presentation wows guests and keeps portions controlled. You can also add edible flowers or microgreens for a bright, fancy touch.

Make Ahead and Storage

Storing Leftovers

Store leftover salsa and chips separately — this prevents the chips from going soggy overnight. Put the salsa in an airtight container in the fridge and keep chips in a sealed bag or container at room temperature. If you’ve already mixed them, enjoy leftovers within a day for best texture.

Freezing

Tomatillo salsa freezes really well, so make extra to stash away for future chilaquiles or other dishes. However, the chips and fried eggs don’t freeze nicely, so I recommend freezing the salsa on its own.

Reheating

Reheat salsa gently on the stove, then toss fresh tortilla chips right before serving to keep that crunch. Reheat leftover eggs separately in a skillet on low heat or just fry fresh eggs—they only take minutes and brighten your plate anew.

FAQs

Can I use store-bought salsa for this recipe?

Absolutely! Using a good-quality jarred tomatillo salsa is totally fine and makes this recipe a breeze to prepare. Just choose one that’s fresh and tangy for the best flavor.
How do I keep the tortilla chips from getting soggy?

Add the tortilla chips to the simmered salsa right before serving and fold gently. This timing helps the chips absorb just enough sauce while staying crispy for that perfect texture contrast.
Can I make this recipe vegan?

Yes! Skip the fried eggs and cilantro lime crema, and instead add beans or tofu for protein. You can use vegan sour cream or a cashew cream drizzle in place of the crema to keep it creamy and delicious.
What’s the best way to fry the eggs?

I prefer frying eggs sunny side up with runny yolks for chilaquiles because the yolks mix beautifully into the salsa, adding richness. Use medium heat and a nonstick pan to get a perfect set white without overcooking the yolk.

Final Thoughts

This Easy Tomatillo Chilaquiles with Eggs Recipe has a special place in my heart because it’s such a vibrant, comforting dish that feels both fancy and homey at the same time. I love sharing it with friends on weekend mornings when everyone’s relaxed, and the kitchen smells amazing. If you try it out, take your time with the salsa simmering and add the chips last minute—you’ll be rewarded with chilaquiles that have sparkle and crunch in every bite. Trust me, once you make it, it’ll become your go-to recipe for an easy, flavorful brunch that looks like you spent hours in the kitchen, even when you didn’t!