Chilaquiles With Bacon Eggs and Cheese

Ingredients

• 1/2 lb. thick-cut bacon, cut into small pieces
• 6 garlic cloves, crushed, peeled
• 1 serrano chile, thinly sliced
• 1 (14.5-oz.) can pinto beans, drained, rinsed
• 2 cups jarred or homemade salsa verde, plus more for serving
• 8 cups thick tortilla chips, plus more
• Kosher salt
• 4 oz. Monterey Jack or pepper Jack, shredded (about 1 cup)
• 1/2 oz. Cotija or Parmesan, finely grated (about 1/4 cup)
• 8 large eggs
• 1/4 cup cilantro leaves with tender stems
• Hot sauce and lime wedges (for serving)

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