Chilaquiles verdes topped with cheesy eggs and black beans are the most comforting savory breakfast you can make in under 30 minutes.Jump to Recipe
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If you’ve never heard of chilaquiles before, you’re in for a treat. We’re so excited to introduce you to our new favorite brunch recipe – chilaquiles verdes with eggs!
This savory Mexican breakfast dish is comfort food in a nutshell. It’s warm, saucy, savory, tangy, and gooey all at once – really just the most satisfying meal you could ask for. And it’s perfect for a unique weekend brunch with your friends, family, and loved ones.
What Are Chilaquiles?
Chilaquiles are a Mexican breakfast food that we like to call “breakfast nachos,” since they’re basically tortilla chips doused in sauce and topped with cheese and other ingredients like crema, onion, beans, or other proteins. But unlike nachos, chilaquiles are eaten with a fork or a spoon since they’re super saucy.
There are many variations on chilaquiles, including chilaquiles verdes, or green chilaquiles. Our restaurant style chilaquiles verdes recipe is made with a tangy verde sauce, black beans, cheese, and eggs that’s fairly quick and easy to prepare at home. Inspired by a delicious brunch we had in Paso Robles, this savory combination of toppings makes for an irresistible breakfast that feels super indulgent but doesn’t weigh you down like pancakes or french toast.
Fun fact: chilaquiles are also known as a hangover cure. So next time you party a little too hard, try making this recipe the next day and see if it helps!
Green Chilaquiles Ingredients
To make our chilaquiles verdes with eggs recipe, you will need to prepare three components:
- The verde sauce (Mexican green sauce)
- Our homemade tortilla chips (yes, this recipe is 1000% better with homemade chips than store-bought)
- The egg and black bean topping
Here’s what ingredients you’ll need for the verde sauce:
- White onion
- Lime juice
- Cold water
- Vegetable oil
- Minced garlic
And for the rest of the chilaquiles recipe, you’ll need:
- Yellow corn tortilla chips (we recommend using our homemade recipe, here)
- Black beans
- Mexican-blend cheese
How To Make Chilaquiles Verdes With Eggs
It’s relatively easy to make green chilaquiles, although it will take some advanced preparation if you’re making our homemade tortilla chips (which we definitely recommend for this recipe!). Make the tortilla chips first, or prepare them the night before and store them in a zip-top bag.
Once the tortilla chips are ready, you’ll need to make the verde sauce and scrambled eggs topping for the chilaquiles. Prepare the verde sauce first, so that it’s ready to go when your eggs are done cooking.
Here’s how to make the sauce for your chilaquiles verdes:
- Add the tomatillos, jalapeno, onion, cilantro, lime juice, and salt to a blender. Blend on low speed, adding cold water as needed until it’s a smooth consistency, but not too thin.
- Heat vegetable oil and garlic in a small saucepan over medium until the garlic is fragrant, about 1 minute.
- Transfer the sauce from the blender to the saucepan. Cook until the sauce darkens in color and tastes slightly sour, about 10 minutes.
- Remove from heat and set aside.
Next, make the egg and black bean topping for your chilaquiles:
- Whisk the eggs and milk in a small bowl, then pour into a lightly greased frying pan over medium heat.
- Scramble the eggs, then lower the heat and add the black beans and cheese. Stir to combine and cook until the cheese is gooey, just a few minutes.
Now you’re ready to assemble your chilaquiles verdes! Here’s how to make green chilaquiles with eggs:
- Spread the tortilla chips out on a large plate.
- Pour the verde sauce evenly over the chips (yes, there is a lot of sauce, and yes, chilaquiles are supposed to be drenched in it).
- Top evenly with the cheesy scrambled eggs and beans and serve immediately.
Note that using a larger plate gives you more surface area to spread out the chips into a single layer. It’s okay if the chips are overlapping a bit, but for the most part you want to be able to drench every single chip in that verde sauce. This is what gives chilaquiles their signature crispy-yet-soft texture!
Chilaquiles Verdes Serving Suggestions & Notes On Scaling
Our chilaquiles verdes recipe is made for serving 2 people, so it’s perfect for an at-home brunch date with your partner or best friend. It’s also very easy to scale, so you can make chilaquiles for a larger crowd if needed!
In case you want just one serving for yourself, we recommend making a whole batch of verde sauce and halving the rest of the recipe. The verde sauce stores nicely in the fridge for 1 to 2 weeks, and you can eat it with tortilla chips or use it on eggs, quesadillas, burritos, or enchiladas.
Try our chilaquiles verdes recipe with eggs and let us know what you think by leaving a rating and a comment below! Don’t forget to share if you love it, and check out more of our favorite Mexican recipes here.
Love this recipe? You may enjoy these recipes, too:
- Chicken Tinga Tostadas
- Bacon Egg & Cheese Breakfast Quesadilla
- Loaded Sheet Pan Nachos
- Cast Iron Skillet Nachos
Like this recipe? Don’t forget to share it and follow us on Pinterest!
Chilaquiles Verdes (Green Chilaquiles) With Eggs
- Small saucepan
- Frying pan
- 2 medium tomatillos husked and halved
- 1 medium jalapeno halved and de-seeded
- ¼ medium white onion peeled
- ¼ bunch cilantro de-stemmed
- ½ tablespoon lime juice
- ¼ teaspoon salt
- ¼ cup cold water
- 1 tablespoon vegetable oil
- ½ teaspoon minced garlic
- 2 large eggs
- 1 tablespoon milk
- 15 ounce canned black beans drained and rinsed
- ½ cup shredded Mexican-blend cheese
- 36 homemade tortilla chips
- First, add the tomatillos, jalapeno, onion, cilantro, lime juice, and salt to a blender. Blend on low speed, adding cold water a little at a time as needed, until the consistency is smooth yet slightly thick.
- Next, heat vegetable oil and garlic in a small saucepan over medium heat until garlic is fragrant, about 1 minute.
- Transfer the sauce from the blender to the saucepan and stir to combine. Cook until the sauce has darkened in color and tastes slightly sour, about 8 to 10 minutes.
- Remove from heat and set aside.
- Next, prepare the toppings for the chilaquiles. Whisk the eggs and milk in a small bowl, then pour into a lightly greased frying pan. Scramble eggs over medium heat until cooked through, about 3 to 5 minutes.
- Lower the heat and add black beans and Mexican cheese. Stir to combine and cook until the cheese is gooey, about 1 to 2 minutes.
- Finally, assemble the chilaquiles. Spread the tortilla chips out on a large plate, then pour the verde sauce evenly over the chips. Top evenly with the cheesy scrambled eggs and bean mixture and serve immediately.