Chilaquiles Verdes with Fried Eggs

Ingredients

• 6 cups thick tortilla chips
• 1 lb tomatillos, husked
• 1 jalapeño, stemmed
• ½ white onion, plus more slivered to garnish
• 2 cloves garlic
• ½ cup cilantro
• 2 Eggs
• 1 Avocado, sliced
• ⅓ cup crumbled queso fresco
• ¼ cup Mexican crema or sour cream
• 1 tbsp neutral oil
• Salt

Method

1. Simmer the tomatillos, jalapeño, onion, and garlic in water until the tomatillos turn olive-drab, about 8 minutes. Blend with the cilantro and salt into a bright green salsa.
2. Pour the salsa back into the pan and simmer 5 minutes to concentrate; it should coat a spoon lightly.
3. Fry the Eggs in the oil to your liking — lacy edges, glossy yolks is the house recommendation.
4. Fold the chips into the hot salsa until every chip is dressed but not yet defeated: half crisp, half tender is exactly right.
5. Slide onto plates immediately, top with the Eggs, Avocado, queso fresco, crema, and slivered onion, and eat before the chips finish softening.