Prep:  10 mins
Cook:  15 mins
Serves:  2
Average: 4.6 (10 votes)
Recipe by: Cobs
This delicious and stunning breakfast chilaquiles verde recipe is a play on the traditional Mexican dish of fried tortillas bathed in green or red salsa. Use Cobs Cobs Sea Salt Corn Chips for a healthy twist.
Credit: Whisk Media Group

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Breakfast Chilaquiles Verde
  1. Preheat oven to 200°C
  2. In a medium bowl, combine tomato pickle and chipotle bean salsa
  3. In an oven proof 30cm frypan, stir in combined sauces over medium to medium high heat. Once bubbling, take off heat, add the chips, then scatter chickpeas and feta
  4. Bake for 10 mins, or until hot and cheese has slightly softened
  5. Meanwhile, in a non-stick fry pan, fry two eggs until cooked, but still runny
  6. Remove pan from oven and top with the fried eggs, avocado and fresh salsa
Tips & Hints:
  • Green Tomato Pickle and Chipotle & Black Bean Salsa available at most supermarkets. Make your own tomato salsa by combining finely chopped Spanish (red) onion, tomatoes and parsley.
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