Breakfast Chilaquiles

Preheat oven to 400°F and position rack in the top third of the oven. Place the tomatillos, onion, garlic, and peppers on a cookie sheet and roast for 20-30 minutes, tossing halfway through. Vegetables are done when they are soft and slightly charred. Remove from the oven, deseed peppers if desired, and let cool slightly. Place roasted vegetables in a blender and blend until smooth. Add 1/2 cup of hot water, cilantro, and 1 teaspoon kosher salt, and blend or pulse for a few additional seconds. Taste and add more salt if needed. Cover salsa verde to keep warm and set aside.

Lower the oven to 350°F and place chips on a cookie sheet. Warm chips for 5-7 minutes in the oven, until hot and crispy. While the chips are warming, fry the eggs. Heat 1/4 cup canola oil in a large nonstick pan over medium high heat. Once oil is shimmering, carefully crack four eggs (or however many will comfortably fit) into the hot oil. Cook the eggs for 1 to 3 minutes, tilting the pan slightly in one direction and using a spoon to continuously baste the collected hot oil over the tops of the eggs. Eggs are done when whites are set and yolks are still soft. Remove from pan and repeat with remaining eggs. Salt and pepper eggs and set aside.
In a large bowl, use tongs to toss the hot chips and the prepared salsa verde together until incorporated (you may need to do this in two batches). If your salsa verde has cooled down to room temperature, heat it up for a few seconds before tossing with the chips. Divide the salsa-tossed chips evenly between four plates. Sprinkle each plate with ¼ of the grated cheese, 2 fried eggs, slices of avocado if using, and a dollop of sour cream. Serve immediately.