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1
For the tomatillo salsa: Preheat the oven to 375 degrees F. Roast the tomatillos, chiles and garlic on a baking sheet until evenly charred, about 15 minutes.
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2
Combine the tomatillos, chiles, garlic, cilantro, cumin and half the onion in a blender and blend.
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3
Sprinkle with salt and pepper.
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4
With the blender running, slowly add the chicken stock until the salsa has a smooth, sauce-like consistency.
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5
Heat the oil in a medium saucepan, add the remaining onions and fry until translucent, approximately 3 minutes.
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6
Add the tomatillo salsa to the saucepan and bring to a boil.
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7
Remove from the heat and set aside.
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8
For the totopos: Add enough vegetable oil to a deep frying pan to fry the tortilla chips.
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9
Heat to at least 350 degrees F. Fry the chips in batches until crispy, being careful not to overcrowd the pan.
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10
Remove the chips from the oil and place them on paper towels to drain.
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11
Alternatively, you can skip this step and purchase your favorite brand of tortilla chips; use two 5-ounce bags for this recipe.
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12
Add the chips to the salsa and stir well, fully submerging the chips in the sauce.
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13
Cover and let soak for at least 3 minutes.
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14
Prepare the eggs to your liking; we prefer them fried over-easy.
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15
To assemble: Pour the salsa and chips into a large, deep serving platter.
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16
Put the fried eggs on top and sprinkle to taste with queso fresco, cilantro and crema.
