Chilaquiles Verdes

Cut and fry corn tortillas in oil at 350 degrees Fahrenheit for 5-7 minutes or until crispy and golden brown. Remove from oil and immediately season with salt. In a sheet tray, add tomatillos, onions, and jalapeños with oil and salt. Broil on high heat for 5 minutes. Add the contents to a blender along with cilantro, lime juice, chicken stock, and garlic. Blend until smooth and simmer in a pot for 10 minutes until thick. In a pan, heat oil on medium heat and fry eggs until golden brown around the edges and the whites have set. Heat a pan on medium heat and add a batch of the fresh tortilla chips and some of the salsa. Mix to coat all of the chips and garnish with Mexican crema, pickled onion, avocado, the fried egg, cotija cheese, and cilantro.