📝 Instructions
= Recipe
1. Prepare the salsa verde (optional): Arrange a rack 6 inches from the broiler and set to high. Heat a foil-lined half-sheet pan for 5 minutes. Carefully add 4 medium tomatillos, husks removed, 0.5 small onion, 2 garlic cloves, peeled, and 1-2 small serrano chiles, stems removed, to the pan. Broil until blistered and charred, 10-14 minutes, turning once halfway through. Transfer to a blender, add 1 sprig cilantro, and purée until almost smooth, about 1 minute. Season with salt to taste.
2. Prepare the tortilla chips (optional): Heat a medium cast-iron skillet over medium and add 5 tbsp neutral oil. Cook 8 corn tortillas, each sliced into 6 wedges, in batches until golden and crisp, 3-4 minutes per batch. Transfer to a wire rack to drain, then season with salt and 0.25 tsp chili powder and toss.
3. Prepare the chilaquiles: In a large skillet, heat 2 tbsp neutral oil over medium, then add the salsa verde. Simmer for 2 minutes and season with salt. Stir in 1 small onion, sliced into rings, then add half the tortilla chips and half of 0.75 cup queso fresco, crumbled, and toss to combine. Season, add the remaining chips, and toss again. Lower heat and cook until heated through.
4. In the reserved skillet, heat 1 tbsp neutral oil over medium. Working in batches, fry 8 large eggs to preferred doneness.
5. Divide chilaquiles among plates. Top each with remaining queso fresco, 2 fried eggs, 2 dollops of 0.5 cup crema or sour cream, and 0.5 cup cilantro leaves.
