Chilaquiles Verdes with Eggs

Place tomatillos, cubanelle peppers, poblano peppers, serrano peppers, and white onion on a baking sheet.

Roast under the broiler or on a grill until the vegetables are charred and softened.

Once cool enough to handle, peel the skins from the peppers and remove the stems and seeds.

Add all the roasted vegetables, fresh cilantro, and chicken stock to a high-powered blender.

Blend on high until the salsa is completely smooth.

In a large skillet over medium heat, add a little oil and sauté the minced garlic until fragrant, about 30 seconds.

Pour the blended salsa into the skillet with the garlic.

Season the salsa with ground cumin, kosher salt, and black pepper. Squeeze in the juice of half a lime and stir to combine. Let it simmer.

To serve, dip tortilla chips into the warm salsa, ensuring they are well-coated, and arrange them on a plate.

Sprinkle generously with the shredded cheese. The heat from the sauce will help melt it.

Garnish with thinly sliced red onion, sliced serrano peppers, fresh cilantro leaves, and sliced avocado.

In a separate non-stick pan, heat olive oil and fry two eggs to your desired doneness (sunny-side up is traditional).

Place the fried eggs on top of the chilaquiles and serve immediately with an extra lime wedge.