Baked Tomatillo Chilaquiles

Name: Baked Tomatillo Chilaquiles
Ingredients: 12 corn tortillas, each 6 inches (15 cm) in diameter; 2 Tbs. plus 2 tsp. extra-virgin olive oil; Sea salt; 1 can (12 oz./375 g) tomatillos, drained; 1/2 cup (3/4 oz./20 g) chopped fresh cilantro; 1/2 cup (4 fl. oz./120 ml) vegetable broth; 1 jalapeño chile, seeded and chopped; 1 Tbs. fresh lime juice; 1 tsp. finely chopped garlic; 1 tsp. ground cumin; 1 tsp. ground coriander; 4 green onions, including tender green parts, chopped; 2 cups (5 oz./155 g) crumbled asadero cheese or queso fresco; 4 eggs; 1 pinch red pepper flakes; 1 ripe avocado, pitted and sliced; Sour cream for garnish