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Prep time 5 minutes
Cook time 12 minutes
Yield: Serves or Makes 2-4
In a large cast iron skillet, heat 1 tablespoon oil. Add the onion. Cook over medium meat until tender.
Add garlic, stirring, until fragrant, about 1 minute.
Add the salsa verde, stirring, followed by the broth. Bring to a simmer and allow to simmer for about 5 minutes until salsa thickens.
Season with salt and pepper and remove from heat. Add tortilla chips to skillet and gently stir until all chips are coated. Transfer to plates.
Heat the remaining oil in the pan and fry the eggs until whites are crispy and yolks are still runny, about 4-5 minutes.
Top chilaquiles with fried eggs, cheese, avocado, radishes, onions and cilantro.