Chilaquiles Verdes With Hoja Santa Eggs and Garlicky Beans

Combine tomatillos, onion, garlic and broth (or water) in a medium saucepan over medium heat. Bring to a simmer and partially cover until the tomatillos are dull green and cooked through, 6 to 8 minutes. Transfer the mixture along with the broth and serrano into a blender; purée until smooth. Add cilantro and 1½ teaspoons of salt to the blender. Pulse until smooth. Taste and add sugar if needed.

Heat oil in a large nonstick skillet over the lowest heat setting. Place four hoja santa leaves on a single layer. Season the leaves with ¼ teaspoon of salt and carefully crack one egg over each leaf and season the eggs with a pinch of salt. Partially cover with a lid and cook until the whites are set and the yolks are still runny, 5 to 6 minutes.

Meanwhile, heat oil in a medium skillet over low heat. Add garlic and cook until fragrant, 30 seconds. Add beans and ½ teaspoon of salt, stir until the beans are warmed through, 2 minutes. Turn off the heat, and stir parsley. Season with 1 teaspoon of lemon juice and a drizzle of oil.

In a large stockpot big enough to fit all the totopos, combine the totopos with the salsa verde over medium-low heat. Gently stir with a spatula until totopos are fully coated, taking care not to let them get too soft (you’re after that soft-chewy-crunchy bite), 3 minutes. Turn off the heat.

Divide chilaquiles among plates. Using a spatula, carefully lift the hoja santa eggs off the skillet and place on top of the chilaquiles. Spoon the beans on the side along with the sliced avocado. Serve immediately.