Chilaquiles verdes with a fried egg

Peel the papery husks from the tomatillos and wash them well.

Put the tomatillos, jalapeno, white onion (quartered) and garlic in a saucepan with water; bring to a boil and simmer 10 minutes.

Transfer the cooked vegetables to a blender with cilantro and chicken bouillon powder (or salt); pulse to a salsa. No lime in the salsa.

For the quick pickled onion, slice red onion very thinly and juice a whole lime over it; let it sit.

Heat neutral oil in a skillet. Quarter the corn tortillas and fry in batches, without overcrowding, until golden and crisp on both sides; remove to a plate and salt each batch.

Pour off most of the oil, add a little fresh oil and fry an egg, turning the heat up so the edges get lacy and crisp; tilt the pan to baste the top with oil instead of flipping, about 2 minutes.

In another pan heat enough salsa for one serving; add the tortillas only when the egg is nearly ready and let it bubble until the tortillas soften but are not mushy.

Top with queso fresco, the fried egg, pickled onions and cilantro.