Making chilaquiles is a treasured tradition for my family. Chilaquiles are fried corn tortillas simmered in a creamy salsa verde and topped with eggs. Our girls love them; I love prepping everything in advance; and my husband loves a heaping plate of hearty goodness after the piles of wrapping paper.

—Vianney Rodriguez, Food Editor

1/4 cup vegetable oil, or more as needed
12 corn tortillas, cut into 4 wedges each
2 teaspoons salt, or more to taste
4 cups salsa verde, plus more for serving
1 cup heavy cream
4 eggs
Diced red onion
Cilantro
Queso fresco, crumbled

1. In a large skillet over medium-high heat, heat oil until shimmering. Add about a quarter of the tortilla wedges and cook, flipping once, until lightly brown and crisp.

2. Drain the freshly fried tortilla chips on a paper towel-lined baking sheet. Sprinkle lightly with salt. Repeat this process until all tortillas are fried, adding more oil as needed.

3. Drain oil and wipe skillet. Heat 4 cups salsa verde and heavy cream in the skillet over medium-high heat until warmed through. Add chips and gently stir to coat chips in sauce. Reduce heat, cover and simmer 2 minutes.

4. In another skillet, scramble or fry eggs to your preference.

5. Divide the chilaquiles between four plates and top with eggs. Sprinkle with red onion, cilantro and queso fresco. Serve with additional salsa verde.

Serves 4.