The perfect dish for brunch. Making your own tortilla chips is so easy and much better tasting than store bought. 


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SALSA VERDE (MAKES 11/2 CUP):
2 cloves garlic, chopped
1/2 cup green olives, pitted
and chopped
1/2 cup parsley, chopped
1/2 cup mint, chopped
1/2 cup olive oil
2 tablespoons sherry vinegar
salt and pepper

CHILAQUILES VERDES WITH EGGS:
2 cups vegetable oil
10 soft tortillas, cut into 8 wedges
salt
11/2 cup salsa verde
1 cup chicken stock

TO SERVE:
4 fried eggs
sour cream
scallions
grated Cotija cheese

  1. For the Salsa Verde: Place all ingredients in a food processor. Blend until you have a chunky sauce. Add more olive oil if it’s too thick. Set aside to allow the flavors to meld before serving.
  2. For the chilaquiles: Heat the oil in a cast-iron skillet over medium-high heat. Once warm, fry the tortilla chips until golden on each side. Transfer to paper towel, and season with salt.
  3. Place salsa verde and chicken stock in a small saucepan, and bring to boil.
  4. Add the chips and coat well. Place chips in small skillets or bowls.
  5. Top with eggs, scallions, sour cream, and cheese.

TIP:

Salsa Verde is delicious on everything from grilled fish to pork.



The perfect dish for brunch. Making your own tortilla chips is so easy and much better tasting than store bought.
Photography by Paul "Sweet Paul" Lowe

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