Rachael's Pepper Jack Frico Eggs with Salsa Verde and Bean Dip 'n' Chi – Rachael Ray

Ingredients

• 4 tomatillos, husked and rinsed
• 2 small onions, 1 peeled and quartered, 1 chopped
• 2 large jalapenos, 1 whole, 1 seeded and chopped
• 3 cloves garlic, 2 crushed, 1 chopped
• Cooking spray
• Salt and pepper
• Small handful (about ¼ cup) fresh cilantro leaves
• 2 limes, juiced (about ¼ cup)
• 2 teaspoons ground cumin
• 1 teaspoon honey or light agave
• 2 tablespoons olive or safflower oil
• 1 (15 to 15.5 ounce) can pinto beans, drained
• About 1 teaspoon hot sauce (Rach’s go-to is Frank’s RedHot)
• About 2 cups shredded pepper jack cheese
• 8 eggs
• Yellow or blue corn tortilla chips