Chilaquiles Verdes

Husk and rinse 500 g of tomatillos. Place the tomatillos, 2 serrano peppers and half of the white onion in a pot, cover with water and simmer for 5–7 minutes, until the tomatillos soften and turn from bright green to olive.

Transfer the cooked tomatillos and serranos to a blender, add the boiled onion, 2 garlic cloves, 6 sprigs of fresh cilantro, 100 ml of water and salt to taste. Blend until you have a smooth salsa.

Cut 8 corn tortillas into triangles. Heat oil in a deep skillet until hot and fry the tortillas in batches for 2–3 minutes, turning, until golden and crisp. Drain on paper towels.

Pour off the excess oil, leaving about 1 tbsp in the skillet. Return the salsa to the skillet and simmer for 5 minutes over medium heat until slightly thickened; season with more salt if needed.

Add the fried tortillas to the hot salsa, stir gently and cook for 1–2 minutes. Remove from the heat as soon as the edges soften while the centers still have a slight crunch.

Separately, fry 3 eggs in a little of the same oil until the whites are set and the yolks are still runny.

Divide the chilaquiles among plates, top with the eggs, 150 ml of Mexican crema, 100 g of fresh Mexican cheese and the remaining white onion, thinly sliced.