Ingredients

• 12 corn tortillas, cut into sixths
• 1/3 cup vegetable oil, divided
• 1 pound fresh tomatillos, husks removed and rinsed
• 2 serrano chiles, stems removed
• 2 garlic cloves, peeled
• 1/2 cup chopped white onion, divided
• 1 teaspoon salt
• 4 large eggs
• 1/2 cup crumbled cotija cheese

Steps

1. Place 1 pound husked tomatillos and 2 stemmed serrano chiles in a medium pot, cover with water, and simmer over medium heat for 10 minutes until softened and olive green.
2. Transfer the boiled tomatillos and chiles to a blender with 2 peeled garlic cloves, 1/4 cup of the chopped onion, 1 teaspoon salt, and 1/4 cup of cooking water, blending until smooth.
3. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat, add the tortilla triangles in batches, and fry for 3 to 4 minutes until golden and crisp before draining on paper towels.
4. Pour the blended green sauce into the hot skillet and simmer over medium heat for 4 minutes until slightly thickened.
5. Gently fold the fried tortilla chips into the simmering sauce for 1 to 2 minutes, coating them thoroughly while keeping them slightly crunchy.
6. In a separate small skillet, heat the remaining 4 teaspoons vegetable oil over medium heat and fry the 4 eggs until whites are set and yolks remain runny. Divide the sauced tortillas among plates, top each with a fried egg, and sprinkle with the remaining 1/4 cup chopped onion and 1/2 cup crumbled cotija cheese.