INGREDIENTS:

• 4-5 handfuls of Corn Tortillas Chips or 12 Diego’s 6in Yellow Corn Tortillas or 10 Diego’s White Corn Tortillas (check out our recipe for making “Diego’s Corn Tortilla Chips” here) 

• 2-3 cups *Fresh or Store-bought (*See our fresh "Salsa Verde Recipe" here)

• ½ cup water or vegetable broth

• ½ cup crumbled fetta

• ¼ cup coriander leaves or other small, herbed leaves and/or thinly diced or sliced radish

• Pickled onions (see recipe on website)

• 1 avocado slice optional

• 4 -6 eggs, depending on personal preference

• Optional serve with: See website for recipes: Avocado Crema or Guacamole Especial 

INSTRUCTIONS:

Note: This is a quick-making dish you can make once you have the salsa verde and the corn tortilla chips ready to start. So, have the toppings and/or other foods you plan on serving with this dish ready, as well as your table setting, etc. 

1. Fry or poach your eggs and set them aside in a covered dish to keep them warm.

2. Pour the freshly homemade *Salsa Verde or Store-bought Salsa and water/broth into a large fry pan or cast-iron skillet and simmer on medium for 5-10 minutes to slightly thicken.

3. Fold the corn tortilla chips into the heated and slightly thickened Salsa Verde with a slotted spoon to thoroughly coat the corn tortilla chips.

4. Remove the skillet from the heat and serve immediately the chilaquiles onto individual plates with drizzled avocado crema and sprinkle with coriander leaves & crumbled fetta