Chilaquiles Verdes With Hoja Santa Eggs and Garlicky Beans Recipe - Los Angeles Times

Ingredients

• 1 pound tomatillos, husks removed and rinsed
• 1/2 yellow onion, roughly chopped
• 2 garlic cloves, peeled and smashed
• 1 3/4 cups low-sodium chicken or vegetable broth (or water)
• 1 serrano chile, stem removed and roughly chopped
• 1/2 cup cilantro, stems and leaves
• 1/2 teaspoon cane sugar (optional)
• kosher salt
• 1 teaspoon avocado oil or other neutral oil
• 4 fresh hoja santa leaves, rinsed and dried (or substitute shiso leaves)
• 4 eggs
• 1 recipe homemade totopos, or 12 ounces store-bought totopos
• 1 avocado, thinly sliced
• 1 teaspoon avocado oil, or other neutral oil, plus more as needed
• 1 garlic clove, finely minced
• 2 cups cooked black beans, homemade or from a 15-ounce can of black beans (rinsed and drained)
• 1/4 cup whole parsley leaves
• 1 teaspoon fresh lemon juice