Ingredients:

  • 1 lb tomatillos, husked and halved
  • 2 medium jalapeños, stemmed
  • 3 cloves garlic, unpeeled
  • 1/2 medium white onion, chopped
  • 1/4 cup fresh cilantro, stems included
  • 1 tbsp lime juice
  • 1 tsp salt
  • 8 oz thick-cut corn tortilla chips
  • 2 tbsp vegetable oil
  • 4 large eggs
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup Mexican crema or sour cream
  • 2 tbsp red onion, finely diced
  • 2 tbsp fresh cilantro, chopped for garnish

Instructions:

  1. Place halved tomatillos, jalapeños, and unpeeled garlic on a baking sheet. Broil for 5–7 minutes until the skins are charred and blistered.
  2. Squeeze the roasted garlic out of its skin into the blender. Add charred vegetables, onion, cilantro, lime juice, and salt. Blend until velvety but slightly textured.
  3. Heat vegetable oil in a large skillet over medium-high heat. Pour in the salsa verde and bring to a rapid bubble.
  4. Fold in the tortilla chips. Stir gently for 60–90 seconds until the sauce clings to the chips but they still feel firm. Remove from heat immediately.
  5. In a separate pan, fry the eggs sunny-side up or over-easy until the whites are set but the yolks remain liquid.
  6. Divide the coated chips among four plates. Top each portion with a fried egg, a sprinkle of cotija cheese, a drizzle of crema, diced red onion, and fresh cilantro.