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1
For the salsa: Heat oil in a medium saucepan over medium heat.
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2
When it shimmers, add tomatillos, onions, jalapeno, and garlic, and cook until tomatillos and onions are softened, about 7 minutes.
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3
Transfer mixture to a blender, add cilantro, vinegar, and salt, and puree until sauce is smooth.
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4
(Yields about 2 cups salsa.)
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5
For the eggs: Bring at least 3 inches of water to a simmer in a medium pot and stir in vinegar.
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6
Break each egg into a separate small cup.
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7
Fill a large bowl with warm water and set aside.
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8
Gently slide eggs into the simmering water, 1 at a time.
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9
Cook until whites are just set, about 2 to 3 minutes.
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10
Lift eggs out of the water with a slotted spoon.
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11
Place in a bowl of warm water to keep warm while finishing the dish.
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12
For the tortillas: Heat oil in a large heavy bottomed pan over medium-high heat to 350 degrees F. When oil is ready, add tortillas 1 at a time and fry until golden brown and crisp on both sides, about 1 minute.
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13
Transfer to a paper-towel-lined plate and season immediately with salt.
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14
To serve: For each serving, place down 2 corn tortillas, place 2 eggs on top, drizzle with salsa, and sprinkle with cheese.
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15
If desired, top with a dollop of sour cream and slices of avocado.
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16
Serve immediately.
