Chilaquiles Verdes with Fried Eggs

1. 1
   Set oven broiler to high and place tomatillos, jalapeño, onion, and garlic on a rimmed baking sheet.
2. 2
   Broil vegetables 6 to 8 minutes until skins char and turn soft.⏱ 8 min
3. 3
   Transfer charred vegetables to a blender with cilantro and salt, blending until smooth green salsa forms.
4. 4
   Heat vegetable oil in a 10-inch skillet over medium-high heat until shimmering.
5. 5
   Fry tortilla wedges in batches for 3 to 4 minutes until golden and crisp, then drain on paper towels.⏱ 4 min
6. 6
   Pour blended green salsa into skillet over medium heat and bring to a simmer.
7. 7
   Toss fried tortilla chips into salsa, coating them for 1 to 2 minutes until warm yet still slightly crunchy.⏱ 2 min
8. 8
   Fry eggs in a separate small skillet with a drop of oil over medium heat for 2 to 3 minutes until edges crisp.⏱ 3 min
9. 9
   Divide sauced chips between plates, top with fried eggs, cotija cheese, and drizzled crema.