Preheat a skillet or comal over medium-high heat. Roast the Tomatillos, Serrano Chiles, a halved White Onion and the Garlic (whole or smashed) until the tomatillos are blistered and the chiles and onion are charred in spots, about 8–10 minutes.
Transfer the hot roasted veggies to a blender, add a splash of Water to help blend, a handful of Cilantro Leaves, and a pinch of Salt; puree to a smooth but slightly textured salsa verde. Taste and adjust seasoning with more salt if needed.
Cut the Corn Tortillas into wedges. In a large skillet, heat about 1/3 cup of Neutral Oil over medium-high heat and fry the tortilla wedges in batches until golden and crisp; transfer to a paper towel-lined plate and sprinkle with a little Salt.
Pour most of the salsa into the large skillet and bring to a gentle simmer over medium heat. Add the fried tortilla wedges and toss quickly to coat — simmer just long enough for the chips to soak flavor but still retain some crunch, about 1–2 minutes.
While the chilaquiles warm, heat a small amount of Neutral Oil in a separate nonstick pan and fry the Eggs to your liking (sunny-side up with set whites and runny yolks is traditional). Season the eggs with a pinch of Salt.
Plate the sauced tortillas, top each portion with a fried egg, then scatter crumbled Queso Fresco over the top and drizzle with Mexican Crema.
Finish with thinly sliced raw White Onion if you like extra bite, a sprinkle of chopped Cilantro, and a generous squeeze of Limes to brighten everything.
Serve immediately so the chips remain a delightful combination of crisp and saucy, and encourage diners to break the egg yolk into the warm chilaquiles for a rich, silky finish.
