Roasted Salsa Verde Chilaquiles with Eggs and… | Eggland's Best

Ingredients

• 12 5″ corn tortillas
• 1 cup red onion slivered
• Juice of 2 limes
• 1 tablespoon olive oil
• 1½ pounds green tomatillos husked and rinsed
• 1/4 of a large white onion, cut into large chunks
• 1 jalapeño chile
• 2 garlic cloves, unpeeled
• 1 cup coarsely chopped cilantro leaves, divided
• 1 tablespoon vegetable oil plus more for brushing tortillas
• 1 teaspoon kosher or sea salt, plus more to taste
• 12 Eggland’s Best Large Eggs
• 1/2 cup queso fresco or cotija or substitute with Farmer’s cheese or mild feta, crumbled
• 1/4 cup Mexican cream