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Crisp tortilla chips briefly simmered in a bright roasted tomatillo salsa, then topped with fried eggs, crema, queso fresco, and fresh cilantro. The chips soften at the edges while retaining a satisfying crunch in the center.
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Roasting the tomatillos concentrates their tangy flavor, while a short simmer lets the chips absorb salsa without turning completely soft. Rich eggs, creamy crema, salty cheese, and fresh lime balance the chile and acidity.
Store the salsa separately from the chips and toppings in airtight containers in the refrigerator for up to 3 days. Refrigerate cooked eggs for up to 2 days.
Reheat the salsa in a skillet over medium heat, then add fresh chips just before serving. Reheat cooked eggs gently until steaming hot, or fry fresh eggs for the best texture.
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