Ingredients

• 6 corn tortillas, cut into strips
• 2 cup salsa verde
• 8 eggs
• 1.5 cup Oaxaca cheese, shredded
• 0.5 cup vegetable oil
• 0.5 cup crema
• 0.25 white onion, diced
• 0.25 cup fresh cilantro, chopped
• 1 jalapeño, sliced
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Steps

1. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Carefully add the tortilla strips to the hot oil in batches, stirring occasionally, until golden and crispy, about 4-5 minutes.
3. Remove crispy tortilla strips with a slotted spoon and drain on a paper towel-lined plate. Set aside.
4. Pour off all but 2 tablespoons of oil from the skillet and reduce heat to medium.
5. Add the salsa verde to the skillet and warm for 2 minutes, stirring occasionally.
6. Return the crispy tortilla strips to the skillet with the salsa, tossing gently to coat evenly, about 1-2 minutes until sauce is absorbed.
7. Sprinkle the shredded Oaxaca cheese over the chilaquiles and stir gently until partially melted, about 1 minute.
8. Transfer the chilaquiles to a serving platter and keep warm on low heat.
9. Add 2 tablespoons of fresh oil to the skillet and increase heat to medium-high. Once oil is hot, carefully crack 2 eggs at a time into the pan, spacing them apart.
10. Fry the eggs until the whites are set and the yolks are still runny, 3-4 minutes. Repeat with the remaining 4 eggs in two batches if needed.
11. Season fried eggs with salt and pepper to taste.
12. Top the warm chilaquiles with the fried eggs, then drizzle with crema in a decorative pattern.
13. Garnish with fresh cilantro, diced white onion, and jalapeño slices if desired. Serve immediately.