Chilaquiles Verdes with Fried Eggs

Ingredients

• 16  corn tortillas soft cut into 6 wedges each
• 0.3 cup cotija cheese crumbled
• 4  eggs 
• 0.3 cup cilantro leaves fresh chopped
• 4 servings kosher salt 
• 1 cup chicken broth low sodium homemade store-bought
• 0.5 cup crema mexicana sour
• 2 quarts vegetable oil; peanut oil preferred 
• 2 cups salsa verde 
• 0.5 small onion white thinly sliced

Equipment

• frying pan
• baking sheet
• paper towels
• wok
• dutch oven
• deep fryer

Directions

1. Heat vegetable oil to 375°F in a large wok, Dutch oven, or deep fryer. Adjust flame to maintain temperature. Line a large rimmed baking sheet with paper towels. Fry 1/3 of tortilla wedges, using a metal spider to agitate them as they cook. Cook until bubbling slows to a trickle, chips are pale golden brown, and are very crisp, about 3 minutes.
2. Transfer to the baking sheet and immediately season with kosher salt. Repeat with remaining batches.
3. Heat Salsa Verde and chicken broth (or water, if using) in a large straight-sided sauté over medium heat until simmering.
4. Add chips and turn to coat. Cover and set aside.
5. Transfer 2 tablespoons of oil to a large non-stick or cast iron skillet.
6. Heat over medium-high heat until shimmering.
7. Add four eggs and cook until whites are set but yolks are still runny, about 3 minutes. Season with salt.
8. Transfer to a large plate.
9. Stir tortilla chips again and season to taste with salt if necessary. Divide between four warmed serving plates. Top each with a fried egg.
10. Drizzle with crema, sprinkle with onions, cilantro, and cheese, and serve immediately