To prepare the tortilla chips

1. Heat the oven to 325 degrees. Cut the tortillas into triangles, and place on a tray. Lightly brush with oil, sprinkle salt. Bake in the oven until crispy, about 15 to 20 minutes, flipping once in between. Let the pieces cool.

To prepare the pickled onions

1. In a small bowl, mix the red onion with the lime juice, olive oil and salt to taste.

To prepare the roasted salsa verde

1. Place the tomatillos, onions, garlic and chile on a baking sheet. Set under the broiler and char for 6 to 8 minutes, flipping once in between, until tomatillos are soft, juicy and all the ingredients look charred. Remove from the oven. Peel the garlic cloves, stem the chile and add along with the rest of the ingredients to the blender along with ¾ cup of the cilantro and a teaspoon of salt and puree until smooth. Heat a tablespoon of vegetable oil in a saucepan set over medium heat. When the oil is hot, add the sauce from the blender and cook over a medium simmer until the sauce thickens and seasons, another 5 to 6 minutes.
2. Meanwhile, set a small skillet over low heat. Once hot, add a few drops of oil. Once the oil is hot, 2 at a time, crack the eggs into the skillet and season with salt and pepper. Cover with a lid and cook until desired doneness. I do about 4 minutes for sunny side up eggs with runny yolks and set egg whites.
3. When the sauce is hot, quickly but carefully add the tortilla chips. Stir the tortillas into the mixture so that they are fully coated with the sauce.
4. Serve the tortillas and salsa in individual plates, with a pair of cooked sunny side up eggs on top, garnished with a bit more salsa verde, a drizzle of Mexican cream, crumbled queso fresco, pickled onions and fresh cilantro.