Chilaquiles Michoacanos

Ingredients

• Safflower oil, for frying (as needed)
• 4 stale corn tortillas, cut into ½-inch (1.3 cm) squares
• ½ lb (225 g) tomate verde / tomatillo (Physalis philadelphica), approx. 11 medium, husked and rinsed
• 4 fresh chiles serranos (Capsicum annuum var. serrano), or to taste
• 2 garlic cloves, peeled and roughly chopped
• Sea salt, to taste
• 5 extra-large eggs
• 3 tablespoons crème fraîche or natas

Method

1. 1
   CRISP THE TORTILLAS
2. 2
   MAKE THE SAUCE
3. 3
   FRY THE SAUCE
4. 4
   ADD THE EGGS
5. 5
   FINISH AND SERVE