Chilaquiles with Tomatillo Salsa and Fried Eggs

Ingredients

• 1 pound fresh tomatillos, husks removed and quartered
• 4 garlic cloves, unpeeled
• 4 medium jalapeño chiles, stems removed, chiles cut in half lengthwise (do not seed)
• 1 medium white onion, cut into 8 wedges
• 1 cup coarsely chopped fresh cilantro leaves and tender stems, plus more for garnish
• 2 tablespoons fresh lime juice (from 1 lime)
• 1 1/2 teaspoons kosher salt, plus more for sprinkling
• 2 cups vegetable oil
• 12 (6-inch) corn tortillas, each cut into 6 wedges
• 1/2 cup sour cream
• 1 large avocado, cut into 16 wedges
• 1 large tomato, chopped
• 4 ounces queso fresco (fresh Mexican cheese) or mild feta cheese, crumbled (about 1 cup)
• 4 large fried eggs, for serving

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