Chilaquiles in Salsa Verde Gelson's

Ingredients

• 10 small tomatillos, husked and halved
• 2 to 4 serrano chiles, stemmed, seeded, and veins removed
• 1 small white onion, half left intact and half minced, divided
• 1 large clove garlic
• ½ cup cilantro leaves, finely chopped
• Sea salt, to taste
• 1 ½ cups safflower oil, plus more for cooking the eggs
• 1 qt salsa verde
• 12 corn tortillas, each cut into 6 to 8 wedges
• 8 to 12 eggs
• ¼ cup crème fraîche
• 1 to 2 avocados, halved and cut into 8 slices each
• ½ cup white onion, finely minced
• ½ cup cilantro leaves, chopped
• ½ cup feta cheese, cubed