Chilaquiles with Tomatillo Salsa

Prepare the Tomatillo Salsa: In a medium saucepan, bring water to a boil. Add the tomatillos and jalpeños and cook for about 5 minutes until they soften. Drain and transfer to a blender. Add the chopped onion, garlic, jalapeños, cilantro, lime juice, and salt to the blender. Blend until smooth. Adjust seasoning with more salt or lime juice as needed.

Make the Tortilla Chips: Heat vegetable oil in a large skillet over medium heat. Add the tortilla triangles in batches, frying until crispy and golden brown, about 1-2 minutes per side. Transfer to a paper towel-lined plate to drain excess oil. If wanted, use a bag of prepared tortilla chips.

Cook the Eggs: In a separate non-stick skillet, heat 2 tablespoons of vegetable oil over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes. Season with salt and pepper. You can also use shredded pork, beef or your favorite poultry to make them more like nachos. If desired, leave meat completely out of it for a meatless treat.

Assemble the Chilaquiles: In a large skillet, warm the tomatillo salsa over medium heat. Add the fried tortilla chips and gently toss to coat them evenly with the salsa. Cook for 2-3 minutes until the chips have softened slightly but still retain some crispiness. Serve the chilaquiles on plates, topped with the fried eggs or your favorite toppings. Garnish with crumbled queso fresco, Mexican crema, chopped cilantro, diced red onion, and avocado slices.

Serve: Enjoy your chilaquiles with tomatillo salsa immediately, accompanied by a side of refried beans or a fresh salad if desired.