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Got to Be NC
Recipe by: Lisa Prince

Green Chilaquiles with Eggs

Brian made this recipe and said we had to make it on Local Dish because it was that good! He found it in the New York Times: http://cooking.nytimes.com/recipes/1017908-green-chilaquiles-with-eggs. This recipe is also Vegetarian and Gluten Free. Some shredded chicken, pork or fresh diced tomatoes would also be delicious with this dish.

Servings: 6
Cook Time: Prep Time: 20 minutes; Total Time: 1 hour; 20 minutes
Meal Type: Entree
NC Ingredients: eggs, tomatillos, peppers, cilantro

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Ingredients

1
½ lb. fresh tomatillos, husked and rinsed
2
to 4 jalapeno or serrano chiles, stemmed, to taste (seeded for a milder salsa)
12
cilantro sprigs, plus 1/3 cup chopped cilantro
2
Tbsp. olive oil or grapeseed oil
1
small white onion, quartered and thinly sliced, about 1 cup
Salt
2
large garlic cloves, minced
2
cups chicken or vegetable broth
6
large eggs
12
thick corn tortillas, cut into wedges and deep-fried or microwaved until crisp, or ½ lb. thick tortilla chips from a Mexican grocery
1/2
cup crumbled queso fresco or feta

Directions

Heat broiler. Place tomatillos and chiles on a baking sheet and set about 4 inches below broiler. Roast until dark and blackened in spots, about 5 minutes. Flip over and roast on other side until tomatillos are soft and charred in spots and chiles are soft all the way through, 4 to 5 minutes. Remove from heat and allow to cool for 5 minutes. Transfer tomatillos and chiles to a blender along with juices on baking sheet. Add cilantro sprigs, then blend to a coarse puree.

Heat oil over medium heat in a large, wide casserole or saucepan and add onion. Cook, stirring often, until tender, 5 to 8 minutes. Add a little salt, stir in garlic and cook, stirring, until fragrant about 1 minute. Turn to medium-high and add tomatillo puree. Cook stirring often, until salsa thickens and leaves a canal when you run a wooden spoon down the middle. Add broth, bring to a simmer, and simmer 10 minutes or until salsa coats the back of a spoon.

Beat eggs in a bowl and season with a little salt. Turn heat to low and stir eggs into salsa. Add chopped cilantro and stir until eggs are set. Mixture should be creamy.

Stir in tortilla chips, making sure they are completely submerged, and remove from heat. Sprinkle with crumbled cheese and serve at once.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.