Preparation Work: Before you begin cooking, take a few minutes to prepare your ingredients. This “mise en place” will make the cooking process smooth and enjoyable:
* Dice the onion and chop the cilantro
* Slice the avocado and radishes
* Prepare the cilantro lime crema by mixing Greek yogurt, mayo, fresh herbs, lime juice, garlic, onion powder, and salt
* Crack the eggs into a bowl for easy cooking
* Measure out your tortilla chips

Step 1: Heat the Salsa: Start by placing your salsa verde (or salsa roja if you prefer red chilaquiles) in a large skillet over medium heat. Add a splash of water or vegetable broth to loosen the salsa if it’s too thick. Bring the mixture to a gentle simmer and let it cook for 5 to 10 minutes until slightly thickened and the flavors have melded together.

Step 2: Add the Tortilla Chips: Once your salsa is heated through, add the thick tortilla chips to the skillet. Using a spatula, gently fold the chips to coat them evenly with the salsa. Be careful not to break the chips too much you want them to absorb some of the sauce while maintaining a bit of their structure. This should only take about a minute.

The key to perfect chilaquiles is adding the tortilla chips just before serving to keep them from getting too soggy. The chips should soften slightly but still retain some crunch.

Step 3: Cook the Eggs: While the chips are warming in the salsa, it’s time to cook your eggs. Fried eggs with runny yolks are traditional for chilaquiles, as the yolk creates an additional sauce when broken over the dish. You can also scramble or poach the eggs if you prefer. Cook them to your desired doneness, keeping them warm until ready to serve.

Step 4: Assemble the Dish: Remove the skillet from the heat to prevent further softening of the chips. Immediately top the salsa-covered chips with your prepared toppings: a drizzle of cilantro lime crema, the freshly cooked eggs, sliced avocado, thinly sliced radishes, jalapeño slices (if using), crumbled Cotija cheese, and fresh cilantro leaves.

Step 5: Season and Serve: Give your chilaquiles a final seasoning with sea salt and freshly ground black pepper. Serve immediately with extra crema on the side if desired. Remember, chilaquiles wait for no one they’re best enjoyed right away while the chips still have some texture and the eggs are perfectly cooked.