Step 1

Add the tomatillos, tomatoes, onion halves, jalapeno peppers and garlic cloves to a medium pot.

Step 2

Fill the pot with water until the ingredients are completely covered and bring to a boil over high heat.

Step 3

Reduce heat to low, cover, and simmer for 5 minutes. Drain and set aside.

Step 4

Make the red salsa by adding the cooked roma tomatoes, 1 onion half, 1 jalapeño pepper, 1 clove garlic, and 1/2 teaspoon kosher salt to a blender. Blend until smooth.

Step 5

Heat 1 teaspoon olive oil in a small pot over medium-high heat. Carefully pour in the blended red salsa and lightly fry for 1 minute, stirring often. Transfer to a bowl, taste, and season with more salt if necessary. Cover and set aside.

Step 6

Make the green salsa by adding the cooked tomatillos and the remaining 1 onion half, 1 jalapeno pepper, 1 clove garlic, 5 sprigs cilantro, and 1/2 teaspoon kosher salt to a blender. Blend until smooth.

Step 7

Heat the remaining 1 teaspoon olive oil in a small pot over medium-high heat. Carefully pour in the blended green salsa and lightly fry for 1 minute, stirring often. Transfer to a bowl, taste, and season with more salt if necessary. Cover and set aside.

Step 8

Fry the eggs by heating 1 tablespoon olive oil in a large nonstick skillet over medium heat. Carefully crack in the eggs, keeping them separate, and cook for 3 minutes, or until the whites are set. Remove from heat.

Step 9

Place 2 eggs onto a plate. Spoon half of the red salsa around one of the eggs and half of the green salsa around the other egg. Garnish with a sprinkle of cotija cheese or queso fresco and some chopped cilantro. Serve with a side of refried beans and warm corn tortillas.