Chilaquiles Verde Bowl

In a pot, add the tomatillos and jalapeño. Cover with water and boil until soft, about 10 minutes. Drain and blend in a blender until smooth. Stir in lime juice, salt, and chopped cilantro.

Prepare the Salsa Verde

In a skillet, heat a little oil over medium heat. Crack the eggs into the skillet and fry until the whites are set, about 3-4 minutes. Season with salt and pepper.

Cook the Eggs

In a large bowl, layer the tortilla chips, pour the salsa verde over the top, and add the fried eggs. Top with sliced avocado and crumbled feta cheese.

Combine Everything

Garnish with additional cilantro if desired and serve immediately.

Serve

Corn tortilla chips

Tomatillos, husked and quartered

Jalapeño, chopped

Fresh cilantro, chopped

Lime juice

Avocado, sliced

Feta cheese, crumbled

Eggs

Salt

Pepper

HomeGrown - Springdale

Recipes