Chilaquiles

For my husband's first Father's Day, I decided to make a special brunch. He loves anything with tortillas and salsa, so I searched for something unique to make for him. I came across chilaquiles, a delicious arrangement of lightly fried tortillas, salsa verde, eggs, queso fresco, onions, cilantro, and sour cream. I served mine with a side of refried beans. After our brunch, he told me that I must post this to my blog. So here it is, courtesy of  "Cooking in Mexico" (kathleeniscookinginmexico.wordpress.com). Buen provecho!

Chilaquiles
1-2 servings, depending on your appetite

• 6 day-old corn tortillas
• 2 tablespoon vegetable oil (I use avocado oil)

• 1/2 cup salsa verde
• 2-6 tablespoons of water, if needed
• 2 leaves fresh epazote, chopped (optional)
• salt to taste

• 2 tablespoons queso fresco, queso adobero, or cheese of your choice, crumbled or grated
• 2 tablespoons Mexican crema, sour cream or crème fraîche
• 1 tablespoon mild onion, chopped
• cilantro for garnish

• 2 or 4 eggs, depending on the number of eaters and the size of their appetites

1. Stack tortillas and cut into twelfths, like pie wedges.
2. Heat oil in a heavy skillet and fry tortilla pieces until small brown spots start to appear. Add more oil if needed. Don’t let tortilla pieces get too crisp. Some softness should still remain. Drain on a paper towel.
3. Add salsa verde to the hot skillet. Add water if necessary until you have a thin consistency.
4. When salsa is bubbling, add tortilla pieces and chopped epazote and stir until combined. Cook about 2-3 minutes over medium heat, adding more water if the tortillas soak up too much moisture. Salt to taste.
5. While the chilaquiles are cooking, cook eggs, either sunny-side-up or over-easy. For runny yolks, break the eggs into a hot pan in which you have already heated butter or oil. The pan should be hot enough so that the eggs start to sizzle when they go in the pan. Immediately cover the pan and turn off the heat. The residual heat will produce perfectly cooked eggs with runny yolks in about 2 minutes, while the tortilla pieces finish cooking in the salsa.

A very hungry person could eat all of this. Two moderate appetites will want to share it. So divide the tortillas among two plates, or one. Gently set the eggs on top, and garnish with crema, chopped onion, crumbled cheese and chopped cilantro.