Chilaquiles, the best breakfast food on earth probably. Instead of making them Rojo style per the last recipe, this time they will be Verdes. For the uncultured, that means green.

As always, if you dig this recipe, tag me at @draggedthroughthegarden on instagram and we can talk about tomatillos.

Vegan Chilaquiles Verdes. With Jackfruit. And Just Egg.

VEGAN CHILAQUILES VERDES

prep time: 15 minutes
cook time: 30 minutes

Chilaquiles are the perfect breakfast food but you’re an adult, you pay taxes and you can eat breakfast when you damn well please.

This recipe will require you to to have Just Egg, jackfruit and a bunch of tortillas.

To start, you have to make your own salsa!

What you’ll need:

tomatillos (6)
serrano peppers (3-4) (jalapeno is fine)
garlic
cilantro
onion
salt
pepper
lime
olive oil

Boil a few cups of water in a small pot. Take the husks off your tomatillos and dice up your serrano/jalapeno peppers. Take the seeds out if you don’t want the salsa to be overly spicy. I left the seeds in half of them.

Peel a bulb of garlic and crush 3 or 4 cloves. Dice an onion into fourths, only one fourth will go into the salsa.

When your water comes to a boil, add all of those things into the water. Add salt and pepper to your mixture.

Boil these things instead of roasting them so they retain their green color.

Next order of business, you gotta blend all that stuff up. Drain most of the water out and transfer the contents to a blender. Add a few leaves of cilantro and a generous squeeze of lime into the blender too and pulse until smooth.

After your salsa is ready, set it aside and let it cool off for now. Next you’re going to get your Just Egg and your jackfruit going.

What you’ll need:

just egg
salt
pepper
olive oil
black salt (optional)
jackfruit (canned)
adobo
garlic powder
onion powder
lime

Heat up some oil in a pan and add your Just Egg. You can scramble tofu for this part too if you want. Add the egg mixture into the pan, let it do its thing for like 30 seconds and then start to scramble it. It may get stuck to the pan so use a metal spatula to scrape. Once your egg mixture is fluffy, remove it from the pan and set into a bowl. Add salt, pepper and black salt if you have black salt.

Next, you can get your jackfruit ready. Open the can and drain and rinse it all off. I always recommend using the jackfruit from Trader Joe’s. Once you’ve rinsed it off, toss it all into a towel and push down on it and squeeze the excess liquid out. Then shred the jackfruit up.

Once your jackfruit is shredded, add some more olive oil into the same pan from earlier. Add your jackfruit and season with salt, pepper and adobo. Then add garlic powder and onion powder. You kinda want to burn them a little bit because eventually they are going to get drenched in salsa. Squirt some lime on there every here and there to your liking.

When your jackfruit is fully cooked, set that aside too. Next you’re going to fry up some tortillas in that same pan. After everything is ready, you will prepare the main dish in a skillet. Or, just a bigger pan.

What you’ll need:

tortillas
olive oil

Cut your tortillas into triangles like pictured below. Add some oil to that same pan from earlier and add as many tortillas triangles as you feel comfortable frying at once.

Look it’s like a tortilla pizza or something.

As each of your tortillas are fried, set them onto a paper towel so they don’t get soggy after you fry them.

Next, you’re going to bring the whole thing together. In a cast iron (or large pan) add some oil and bring the temp up to a medium flame. Add your tortillas and your egg mixture into the pan.

Next, add your salsa and jackfruit into the pan. Give everything a good stir and your hot pan should keep the tortillas from going soggy. After everything looks good, turn the flame off and prepare your toppings.

What you’ll need:

vegan parm (violife)
vegan sour cream
red onion
cilantro
avocado (optional)
more lime!

Add your onions, cilantro and avocado atop your new creation. Add sour cream and add more lime. And then your parm. And then more lime. Don’t forget to rinse off your cilantro.