As a lover of savory breakfasts, chilaquiles ranks high on my list of the most delicious ways to start the day. On a recent trip to Mexico, I eagerly ordered chilaquiles verdes in halting Spanish no less than two times in three days, and I came home craving more. Luckily, we're fast approaching a holiday that famously yields copious leftovers. And while turkey sandwiches are a tried and true classic, don't turkey chilaquiles feel a little more exciting? The acidity of a simple tomatillo salsa is exactly what I'm craving after a night of rich indulgence, and the fried egg on top certainly won't hinder your recovery from one too many glasses of celebratory Champagne.
Ingredients
Serves 4
2 cups shredded turkey
1 1/2 lb tomatillos
1/2 onion
2 cloves garlic
1 jalapeño
1 tsp salt
cilantro
1 bag thick tortilla chips
queso fresco
2 avocados
4 eggs
lime
Directions
To prep the salsa verde, remove the husks from the tomatillos and wash them well to remove the sticky residue. De-seed the jalapeño if you want less spice.
Roughly chop the onion, jalapeño and tomatillos and add them to a blender along with the garlic, salt and a handful of cilantro. Blend until smooth.
Add a tablespoon of olive oil to a pan over medium heat, then add the salsa to the pan and simmer for 10 minutes. Add the shredded turkey and cook for another five minutes.
Turn off the heat, then add four large handfuls of tortilla chips. Fold them into the salsa gently, keeping them intact while coating them well. Divide evenly among four plates.
Wipe out the pan and add another tablespoon of olive oil. Crack in the eggs and fry sunny-side up, basting the whites with the hot oil until just set. Add one egg to each plate of chilaquiles.
Garnish with a half of an avocado, lime wedges and a generous crumble of queso fresco.
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