Step 1

Start by husking and rinsing the tomatillos.  I usually de-stem them as well.  Roast the tomatillos in a 350F oven for 15-20 minutes or until they turn army green in color.

Step 2

Once the tomatillos are roasted, put them in a blender along with 1/2 onion, 2 peeled garlic cloves, and 2 chipotles in adobo.  Combine well.

Step 3

I usually cut the tortillas into sixths, but cutting them into quarters will work too.   Add a thin layer of oil to a sheet pan and rub the tortillla pieces in the oil.  Add a layer of oil to the tops of the tortilla pieces too -- I usually use an olive sprayer for this but a pastry brush or your fingers will work too.

Step 4

Bake the tortillas in the 350F oven for 10-15 minutes or until they are turning golden brown.  This batch took 13 minutes.

Step 5

Add a dollop of oil to a skillet over medium heat and cook the Salsa for a few minutes until bubbly.

Step 6

At this stage, be sure to have your other fixings in order.  We don't want to leave the tortilla pieces coated with Salsa for too long or they'll get soggy.

Step 7

For the eggs, heat up a thin layer of oil in a skillet over medium-low heat. I also typically add a knob of butter but this is optional. Gently crack the eggs into the pan. For sunny side up, cook until the whites are set, partially covering the pan if you want. For over easy, flip and cook the second side briefly.   When making sunny side up eggs I find it easiest to cook two at a time.

Step 8

For the chorizo link (optional) I typically plop it in the oven for 20-25 minutes or until cooked through.

Step 9

Add the baked tortilla pieces to the Salsa and stir to coat them, but don't leave them in the pan for too long.

Step 10

To serve, add a layer of the Salsa coated tortillas to a plate and top with the eggs.  I also garnished with freshly chopped cilantro and served the chorizo on the side.  If you have leftover Salsa in the pan then spoon it over the top of the eggs.  Buen Provecho!