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1
In a large saucepan, combine the tomatillos and jalapeno and add 8 cups of water.
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2
Bring to a boil, then simmer over moderate heat, stirring, until the tomatillos are very soft but not falling apart, about 15 minutes.
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3
Using a slotted spoon, transfer the tomatillos to a blender.
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4
Add 1 cup of the cooking liquid to the blender.
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5
Add the chopped cilantro and garlic cloves and puree until smooth.
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6
Season the salsa with salt and pepper.
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7
Discard the remaining cooking liquid.
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8
In a large skillet, heat 2 tablespoons of the oil.
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9
Add the onion and cook over moderate heat, stirring occasionally, until golden, 7 to 8 minutes.
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10
Stir in the tomatillo salsa and simmer for 5 minutes.
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11
Dip 1 tostada at a time in the tomatillo salsa, turning, until some of the salsa is absorbed but the tostada still holds its shape, about 15 seconds.
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12
Transfer the tostada to a large plate; repeat with the remaining tostadas.
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13
Transfer the remaining salsa to a bowl.
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14
In a large nonstick skillet, heat the remaining 2 tablespoons of oil.
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15
Crack the eggs into the skillet and cook sunny-side up over moderate heat, 3 to 4 minutes.
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16
Place 1 tostada on each of 4 plates.
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17
Spoon some of the beans on top and cover with another tostada.
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18
Repeat with the remaining beans and 4 remaining tostadas.
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19
Top each stack with a fried egg.
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20
Garnish with the radishes, jalapenos, queso fresco and cilantro sprigs and serve with the remaining salsa.
