Chilaquiles Verdes with Fried Eggs

Instructions

1. 1

   Pickle the onion

   Combine the vinegar, hot water, sugar, and salt. Add the onion and press it beneath the liquid. Leave it for at least 25 minutes while you prepare everything else, then drain before serving.

2. 2

   Fry the tortillas

   Cut each tortilla into six wedges. Pour about ½ inch of oil into a skillet and heat it to approximately 350°F. Fry the tortilla wedges in small batches for 1 to 2 minutes, turning occasionally, until crisp and deep golden. Drain on paper towels and season lightly with salt — freshly fried tortillas are sturdier than ordinary packaged chips and hold up better once they meet the salsa.

3. 3

   Simmer the tomatillos

   Place the tomatillos, serranos, onion, and garlic in a saucepan. Cover with water and simmer for about 8 to 10 minutes, until the tomatillos soften and turn from bright green to olive green.

4. 4

   Blend the salsa

   Drain, then blend with the cilantro and ½ cup stock until mostly smooth.

5. 5

   Cook the salsa

   Heat 1 tablespoon oil in a wide skillet over medium-high heat. Carefully pour in the salsa and cook for about 5 minutes, stirring frequently, until slightly thickened. Add enough remaining stock to make it loose enough to coat the chips without becoming watery, then season with salt.

6. 6

   Fry the eggs

   Heat a thin layer of oil in a separate nonstick skillet over medium-high heat. Crack in the eggs and cook until the whites are completely set, the edges are lightly browned and crisp, and the yolks remain runny. Season with salt.

7. 7

   Warm the chicken

   Return the salsa to a gentle simmer. Stir in the shredded chicken, if using.

8. 8

   Add the tortillas

   Add the fried tortilla wedges and fold them through the salsa for only 30 to 45 seconds. They should be coated and beginning to soften while still retaining crisp sections.

9. 9

   Assemble

   Immediately divide between two plates and spoon over any salsa remaining in the skillet. Finish each plate with loose spoonfuls of crema, a generous scattering of cotija, pickled red onions, two fried eggs, and cilantro or cilantro microgreens.