Chilaquiles con Huevo

Step 1

Set a 12-inch skillet over medium-high heat and pour in 2 tablespoons of olive oil, swirling to coat the pan evenly.

Step 2

Wait until the oil shimmers and slides quickly across the pan, about 45 seconds, then add the tortilla chips.

Step 3

Stir the chips constantly for 2 minutes until they start to smell toasted and the edges look slightly darker, being careful not to burn them.

Step 4

Pour the salsa verde over the chips and stir for 30 seconds until the chips are evenly coated with sauce.

Step 5

Reduce the heat to medium-low and let the mixture simmer, stirring once every 15 seconds, for 2 minutes until the sauce coats the chips like thick soup.

Step 6

Push the chip mixture toward the sides of the skillet, creating a space in the center about 4 inches across for the eggs.

Step 7

Pour the remaining 1 tablespoon of olive oil into the center space, then crack both eggs directly into the oil.

Step 8

Increase the heat to medium-high and cook the eggs for 3 to 4 minutes until the whites are opaque and set but the yolks are still soft when you gently jiggle the pan.

Step 9

Sprinkle salt and pepper over the eggs, then divide the chilaquiles and eggs between two plates.

Step 10

Sprinkle chopped cilantro over each plate if desired, then serve immediately while the chips are still crispy.