Chilaquiles Verdes con Huevo Tortilla Chips with Green Sauce and Eggs

Bring a small pot of water to a boil. Add tomatillos and jalapeño, simmer for 5 minutes until tomatillos are soft and olive-green.

Drain tomatillos and jalapeño, transfer to a blender. Add garlic, cilantro, and 1/2 tsp salt. Blend until smooth.

Heat 1 tbsp vegetable oil in a large skillet over medium heat. Pour in the salsa verde and cook for 3 minutes, stirring occasionally, until slightly thickened.

Add tortilla chips to the skillet and gently fold to coat with salsa. Cook for 2 minutes, until chips are slightly softened but still hold their shape. Remove from heat.

In a separate non-stick skillet, heat remaining 1 tbsp oil over medium-high heat. Crack eggs into the pan and fry for 2-3 minutes until whites are set but yolks are runny, or to your preference.

Rinse and drain the black beans, then warm them in a small saucepan over low heat for 2 minutes.

To serve, divide the chilaquiles among plates, top each with a fried egg, a dollop of sour cream, crumbled cotija cheese, and a sprinkle of diced onion. Serve beans on the side.