Chilaquiles Verdes (Green Chilaquiles) With Eggs

Last updated: June 4th, 2024

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Chilaquiles verdes topped with cheesy eggs and black beans are the most comforting savory breakfast you can make in under 30 minutes.

A plate of chilaquiles verdes topped with scrambled eggs and black beans.

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! 

A dish of Mexican chilaquiles verdes with two forks for serving.

Green Chilaquiles Ingredients 

To make our chilaquiles verdes with eggs recipe, you will need to prepare three components:

  1. The verde sauce (Mexican green sauce)
  2. Our homemade tortilla chips (yes, this recipe is 1000% better with homemade chips than store-bought)
  3. The egg and black bean topping

Here’s what ingredients you’ll need for the verde sauce:

  • Tomatillos
  • Jalapeno
  • White onion
  • Cilantro
  • Lime juice
  • Salt
  • Cold water
  • Vegetable oil
  • Minced garlic

And for the rest of the chilaquiles recipe, you’ll need:

Chilaquiles verdes, or green chilaquiles, on a plate with two forks.

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:

  1. 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.
  2. Heat vegetable oil and garlic in a small saucepan over medium until the garlic is fragrant, about 1 minute.
  3. Transfer the sauce from the blender to the saucepan. Cook until the sauce darkens in color and tastes slightly sour, about 10 minutes.
  4. Remove from heat and set aside.

Next, make the egg and black bean topping for your chilaquiles:

  1. Whisk the eggs and milk in a small bowl, then pour into a lightly greased frying pan over medium heat.
  2. 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: 

  1. Spread the tortilla chips out on a large plate.
  2. 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).
  3. 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!

A fork lifting up a scoop of chilaquiles verdes with cheesy eggs and black beans.

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.


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5 from 1 vote

Chilaquiles Verdes (Green Chilaquiles) With Eggs

Chilaquiles verdes topped with cheesy eggs and black beans are the most comforting savory breakfast you can make in under 30 minutes.
Servings 2 servings
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Equipment

Ingredients

Verde Sauce

  • 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

Chilaquiles

  • 2 large eggs
  • 1 tablespoon milk
  • 15 ounce canned black beans drained and rinsed
  • ½ cup shredded Mexican-blend cheese
  • 36 homemade tortilla chips

Instructions

Verde Sauce

  • 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.

Chilaquiles

  • 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.

Notes

Tortilla chips: We highly recommend making our homemade tortilla chips for this recipe – it tastes 1000% better than using store-bought! Make them the night before or the morning of so they’re fresh and crunchy.
If you’re in a pinch, we recommend sticking with authentic yellow corn tortilla chips from brands like Mi Nina or Que Pasa.
Making the verde sauce: When blending, try to add the water slowly – you might not end up using the entire amount the recipe calls for. The water is really just to help everything blend – too much will dilute the flavor of your sauce and make it too thin. Use your judgment and call it ready when there are no large chunks left and the consistency is relatively smooth.
Plating: We recommend using a large plate so you can spread the chips out into a single layer (a little overlapping is okay). The more surface area for pouring sauce over, the better, since chilaquiles are best served when all the chips are drenched in sauce.
Serving suggestions: Chilaquiles are a great weekend brunch recipe that 2 people can share together! This recipe is also easy to scale, so that you can make it for a larger crowd.
Scaling for one serving: If you want just one serving of chilaquiles for yourself, we recommend making the whole batch of verde sauce and then halving the rest of the ingredients. Too little sauce in your blender won’t blend as easily – and leftover verde sauce is delicious with tortilla chips or on eggs, quesadillas, burritos, and enchiladas! It’ll keep in the fridge in an air-tight container for 1 to 2 weeks.
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Author: Nicole
Calories: 685kcal
Course: Breakfast, Brunch, Lunch
Cuisine: Mexican
Keyword: black beans, brunch, cilantro, eggs, garlic, holiday brunch, jalapeno, lime juice, mexican cheese, milk, Sunday brunch, tomatillo, tortilla chips, vegetable oil, white onion

Nutrition

Calories: 685kcal | Carbohydrates: 77g | Protein: 30g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 214mg | Sodium: 2686mg | Potassium: 1026mg | Fiber: 19g | Sugar: 4g | Vitamin A: 661IU | Vitamin C: 21mg | Calcium: 360mg | Iron: 6mg

If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.

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5 from 1 vote (1 rating without comment)

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