Chilaquiles

Prepare the base for the salsa verde: bring water (500 ml) to a boil in a saucepan, add the tomatillos (650 g, husked and rinsed), jalapeño peppers (2), half an onion and garlic (2 cloves). Cook over medium heat for 8-10 minutes, until the tomatillos soften and turn from bright green to olive in color.

Remove the vegetables with a slotted spoon, keeping the cooking liquid. Transfer the vegetables to a blender, add chicken stock (350 ml) and half the cilantro (about 10 g). Blend until smooth; if the sauce is too thick, loosen it with 2-3 tbsp of the tomatillo cooking liquid.

Cut the corn tortillas (12) into 6-8 wedges each. Heat oil (150 ml) in a deep skillet to 180°C — a piece of tortilla dropped in should sizzle immediately and float to the surface. Fry the wedges in batches of 8-10 pieces for 2-3 minutes until golden and crisp, flipping once, then transfer to paper towels and season lightly with salt right away.

Drain the excess oil from the same skillet, leaving about 2 tbsp (30 ml). Pour in the blended sauce, season with salt to taste and simmer over medium heat for 7-8 minutes, stirring occasionally, until the sauce thickens and is no longer watery.

Meanwhile, in a separate skillet with a little oil (20 ml), fry the eggs (4) one at a time, sunny-side up — the whites should be fully set while the yolks stay runny.

Add the fried tortilla chips to the simmering sauce and gently toss with a wooden spatula for 30-40 seconds, so each piece is evenly coated but doesn't turn completely soft.

Immediately divide the chilaquiles among four plates. Top each with a fried egg, crumbled queso fresco (120 g), sour cream (100 g), the remaining onion half thinly sliced, and the rest of the chopped cilantro (about 10 g). Serve at once, while the chips are still crisp.