Chilaquiles with Salsa Verde

Ingredients

Salsa Verde

1 pound tomatillos, husks removed

1 poblano chile, seeds removed

1 small white onion, cut in half

2 cloves garlic

1 tablespoon avocado oil

1 cup chicken stock

½ cup fresh cilantro with stems

1 teaspoon ground cumin

Juice of ½ lime

1 jalapeño with seeds removed (optional)

1 teaspoon pink Himalayan salt

Freshly ground black pepper

Chilaquiles

2 (7-ounce) packages tortillas (I like the Siete brand almond flour), cut into triangles

Avocado oil

Pink Himalayan salt

Freshly ground black pepper

1 large avocado, diced

½ pound cooked, crumbled chorizo

4 eggs, cooked sunny-side up

¼ cup Pickled Red Onions (page 250)

¼ cup chopped fresh cilantro

½ cup Cashew Crema (page 259)

Directions

1 Prepare the salsa verde: Preheat the oven to 375°F.

2 On a large baking sheet, toss the tomatillos, poblano, onion halves, and garlic with the avocado oil. Roast until browned, about 25 minutes.

3 Transfer the roasted vegetables to a high-powered blender, and add the chicken stock, cilantro, cumin, lime juice, jalapeño (if using), salt, and pepper. Blend until smooth, then set the salsa aside. (Leave the oven on.)

4 Make the chilaquiles: Spread the tortilla triangles out evenly on 2 baking sheets. Lightly toss them with avocado oil, and season with salt and pepper. Bake until the chips are golden brown and crispy, checking frequently so they don't burn, 10 to 15 minutes.

5 In a large mixing bowl, toss the tortilla chips with the salsa verde. Divide half of the chips among 4 serving bowls, distributing them even Add a couple pieces of the avocado and chorizo then add a layer of the remaining chips.

6 To finish the chilaquiles, top each bowl with the remaining avocado and chorizo, and place a sunny-side-up egg on top. Garnish with the Pickled Red Onions, cilantro, and Cashew Crema.