Baked Tomatillo Chilaquiles | Williams Sonoma

Ingredients

• 12 corn tortillas, each 6 inches (15 cm) in diameter
• 2 Tbs. plus 2 tsp. extra-virgin olive oil
• Sea salt
• 1 can (12 oz./375 g) tomatillos, drained
• 1/2 cup (3/4 oz./20 g) chopped fresh cilantro
• 1/2 cup (4 fl. oz./120 ml) vegetable broth
• 1 jalapeño chile, seeded and chopped
• 1 Tbs. fresh lime juice
• 1 tsp. finely chopped garlic
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 4 green onions, including tender green parts, chopped
• 2 cups (5 oz./155 g) crumbled asadero cheese or queso fresco
• 4 eggs
• 1 pinch red pepper flakes
• 1 ripe avocado, pitted and sliced
• Pickled red onion for garnish