Mexican Chilaquiles Verdes with Eggs

Instructions

1. 1

   Cut 8 corn tortillas into 6 triangular chips each.

2. 2

   Boil tomatillos and jalapeños in a small pot over medium-high heat for 8 minutes until soft and pale green.

3. 3

   Blend boiled tomatillos, jalapeños, and half the onion with a pinch of salt until you get a smooth green salsa.

4. 4

   Heat 30 ml oil in a skillet over medium heat and fry tortilla chips for 5 minutes until crisp and golden brown.

5. 5

   Pour the salsa into the skillet over medium heat; simmer 3 minutes until tortillas absorb sauce but stay slightly crisp.

6. 6

   Fry 4 eggs in remaining 10 ml oil over medium heat in a separate pan for 3 minutes until whites are set.

7. 7

   Divide warm chilaquiles onto plates, top each serving with a fried egg and crumbled queso fresco.