One of my favorite recipes, Chilaquiles is a classic on West and East coast, hailing its tradition from the heavy influence of the Mexican culture. It doesn’t take much effort, and the ingredients are simple and available. Impressive enough to make for breakfast with friends and a Bloody Mary, and simple enough to have on a relaxing day at home by yourself.
Preheat the broiler.
Place the tomatillos, serranos, onion and garlic on a sheet pan and drizzle with vegetable oil. Season with salt and pepper and broil for about 5 minutes or until the vegetables are charred.
Place the veggies in a blender along with the cilantro, lime juice, water and season with salt and pepper. Blend until smooth. This can be held in the refrigerator for up to 3 days.
For the chilaquiles, heat a large saute pan over medium heat and add the vegetable oil. When the oil is hot and glistening, add the tortillas, working in 3 or 4 batches and fry until they are golden and crispy. Drain the tortillas on paper towels and discard the used oil. Wipe the pan clean with a paper towel.
Add a bit more vegetable oil to the pan and add 2-3 cups of the salsa verde to the pan. Cook over medium low heat for 5 minutes. While the sauce is cooking, add a bit of vegetable oil to a medium saute pan and fry the eggs over easy. Add the tortilla chips to the salsa verde and saute until the tortillas are just softened, about 3 minutes. If all the chips don’t fit in the pan, you will have to work in two batches.
Divide the tortilla mixture between 4 plates and top with the cheese, crema and fried eggs. Garnish with the onion, radishes, avocado and cilantro.