Chilaquiles Verdes with Eggs

The perfect dish for brunch. Making your own tortilla chips is so easy and much better tasting than store bought.

SALSA VERDE (MAKES 11/2 CUP):
2 cloves garlic, chopped
1/2 cup green olives, pitted
and chopped
1/2 cup parsley, chopped
1/2 cup mint, chopped
1/2 cup olive oil
2 tablespoons sherry vinegar
salt and pepper

CHILAQUILES VERDES WITH EGGS:
2 cups vegetable oil
10 soft tortillas, cut into 8 wedges
salt
11/2 cup salsa verde
1 cup chicken stock

TO SERVE:
4 fried eggs
sour cream
scallions
grated Cotija cheese

For the Salsa Verde: Place all ingredients in a food processor. Blend until you have a chunky sauce. Add more olive oil if it’s too thick. Set aside to allow the flavors to meld before serving.
For the chilaquiles: Heat the oil in a cast-iron skillet over medium-high heat. Once warm, fry the tortilla chips until golden on each side. Transfer to paper towel, and season with salt.
Place salsa verde and chicken stock in a small saucepan, and bring to boil.
Add the chips and coat well. Place chips in small skillets or bowls.
Top with eggs, scallions, sour cream, and cheese.