Max And Eli Sussman'S Chilaquiles With Tomatillo Salsa

1. 1

   Preheat the oven to 400 degrees. Peel the papery husks off the tomatillos and rinse under warm water to remove the sticky coating. Put the tomatillos in a large bowl along with the onion, jalapeno, garlic, extra-virgin olive oil, and salt to taste. Toss to mix well. Spread in a single layer on a baking sheet and roast until the skins of the tomatillos and jalapeno are blistered and tender, 20 to 25 minutes. Let cool slightly, then remove the stem from the jalapeno, along with some or all of the seeds if you want a milder salsa.

2. 2

   Transfer the jalapeno and the rest of the contents of the baking sheet to a food processor and process to a coarse puree. Transfer to a bowl and let cool, then stir in half of the cilantro. Taste and adjust the seasoning. Set aside.

3. 3

   In a large saute pan, warm the olive oil over medium heat. Carefully crack the eggs into the pan without breaking the yolks. Cook, without disturbing, until the whites are just set, about 5 minutes.

4. 4

   Warm the tomatillo salsa and the chicken, if using, in a saucepan until the salsa is just simmering. Spread the chips on a serving platter and arrange a layer of the salsa and chicken, if using, on top. Sprinkle with some crumbled queso fresco and half of the remaining cilantro. Carefully slide the fried eggs on top. Garnish with more queso fresco and cilantro and serve right away.

* Per serving · 4 servings · Values may vary.