1/2cupsalsa verde or tomatillo salsa(green sauce) (recipe follows)
2ouncescrumbled or shredded cheese(cotija, queso fresco, feta, cheddar, jack, etc.)
1/4cupMexican crema(creme fraiche, or runny/thin sour cream)
Salt and pepper
Paprika or chili powder
8ouncesfresh tomatillos(stemmed, husks removed)
2fresh serrano peppers
Salt to taste
Prepare Salsa Verde:
Roast tomatillos and peppers until blackened on both sides on a comal or under the broiler. Peel peppers and remove stems seeds and membranes as desired.
Puree tomatillos and peppers in a small food processor bowl or blender or grind by hand in a molcajete.
Stir together puree with water, onion, cilantro, and salt to taste.
Heat butter in an 8-inch nonstick skillet on low heat.
Add corn tortillas one at a time, turning them over as they soften, then folding them, pushing aside and adding another; when they are all soft, arrange them overlapping to cover the bottom of the skillet.
Spread salsa over the tortillas then top with cracked eggs; immediately cover and cook over low heat 6-8 minutes or until almost set as you like them, leaving an extra minute of cooking to top with cheese, covering again and allowing it to soften or melt.
Sprinkle with cilantro, salt, pepper, paprika or chili powder and drizzle with crema.
Cut into pieces (I use a pizza cutter) and serve hot.