Most Delicious Chilaquiles

Cut the tortillas. Preheat the oven to 400°F (200°C). Stack the tortillas, then slice into 8 wedges.

Crisp the chips. Add the sliced tortillas to a baking sheet, lightly spray with oil, and sprinkle with salt. Bake for 10 to 15 minutes, tossing halfway through, until golden and crisp. Let them cool completely, for about 5 to 10 minutes.

Combine the chips and salsa. Heat 1 tablespoon of oil in a large skillet over medium heat. Pour in the salsa verde and simmer for 3 to 5 minutes, until warmed and slightly thickened. Note: my homemade version of salsa verde doesn't need as much time to thicken as store-bought options. I usually just warm it. Add the tortilla chips and toss to coat, for about 1 to 2 minutes. You want them softened, but not soggy. Turn off the heat.

Fry the eggs. Heat 1 tablespoon of oil in a skillet over medium heat. Crack in the eggs and fry to your liking (I prefer sunny side up). Season with salt and pepper. Note: I like to start this step while my salsa is simmering, so that the eggs and chips are done around the same time.

Assemble. Divide the chilaquiles between plates. Top each serving with 2 fried eggs, crumbled cheese, avocado, onion, a drizzle of crema, and cilantro. Enjoy while warm.