Chilaquiles Verdes Con Huevos

Instructions

1. De-flame the red onion by soaking the slices in cold water, 5-10 minutes, to remove the harsh, raw onion flavor. Drain & set aside.
2. Heat grill over medium heat. Oil the grates & place the tomatillos, cubanelles, poblanos, 2 serrano peppers, & white onion onto grill & char, 10-15 minutes. Once the tomatillos are charred, slightly soft but still holding their shape, remove them. We don’t want to let them juice out on the grill.
3. Place the poblanos & cubanelles into a large bowl & tightly cover with plastic wrap to steam. Once cool enough to handle, remove the skins, stems & seeds. Remove the stems from the serrano peppers. Also remove the seeds to decrease heat, if desired.
4. To make the salsa verde, place the charred tomatillos, cubanelles, poblanos, serrano peppers, onion, cilantro (stems and all), chicken stock, 1/2 freshly squeezed lime, & cumin in a blender. Purée until smooth. Season to taste with salt.
5. Heat 2 Tbsp of oil in a 12-inch frypan over medium heat. Add the garlic and sauté until fragrant. Pour the salsa verde into the pan and heat over medium to medium-low heat until hot, stirring periodically, about 5-6 minutes. Remove from heat.
6. Divide tortilla chips among 6 plates. Divide & sprinkle both cheeses over the chips, followed up the salsa verde. The heat of the salsa verde will melt the cheese.
7. Slice the remaining serrano peppers. Garnish each plate with a drizzle of crema or sour cream, sliced serranos, avocados, de-flamed red onions, cilantro leaves, and remaining limes wedges on the side.
8. Heat the remaining 3 Tbsp of oil in a 12-inch nonstick frypan over medium-low heat. Once the oil is heated, crack 4 eggs into the pan, one at a time. Fry sunny side up, for about 1 minute. Once the whites begin to set, carefully tilt the pan and bast the top of the whites with the oil until fully set with a runny yolk. Remove & place 1-2 eggs on top of the chips on each plate. Repeat with the remaining eggs, as desired.