From: Cindy Pawlcyn. Yield: 6 servings.

1 recipe tomatillo salsa, prepared
6 organic eggs
12 corn tortillas, preferably a few days old, cut into 6 wedges each
2-3 Tbsp. peanut or vegetable oil
½ cup grated queso fresco or high- moisture Monterey Jack cheese
½ cup grated goat cheese
1-2 Tbsp. butter
salt and pepper to taste

For garnish:
6-12 Tbsp. grated goat cheese
12 small sprigs cilantro, destemmed and chopped
12 Tbsp. crème fraîche or sour cream
6 lime wedges
6 slices of avocado

Heat oil in a 10-12” cast iron skillet or large sauté pan. When almost smoking, add corn tortillas, breaking them apart; cook, stirring, until somewhat crispy. Drain off excess oil. Pour tomatillo salsa over the tortillas, mix well and cook over medium heat. Add queso fresco and goat cheese; mix lightly, keeping the heat low. Preheat 6 large plates. Cook eggs, sunny side up, in butter. Season with salt and pepper. Just before eggs are finished, place a portion of chilaquiles on center of each plate. Top with a fried egg, sprinkle with cheese and cilantro. Drizzle with crème fraîche, and top with a slice of avocado. Serve a lime wedge on the side.