cover. Bring to a boil over high heat, lower to a simmer, and cook
just until the tomatillos are soft. Drain.
Meanwhile, using a pair of tongs, char the poblano chilies
directly over a gas flame until they are black all over and soft. Use
paper towels to remove the skin, then cut in half and remove the
seeds.
Place the tomatillos, roasted poblanos, cilantro, onions, and a
pinch of salt in a blender and blend until smooth. Taste for salt.
In a large pot, heat the olive oil slightly over medium heat. Add
the tomatillo salsa and ½ cup water* and bring to a boil. Lower the
heat, stir, and allow to reduce slightly.
Add the crispy tortilla pieces and cook over medium heat for a
minute or two until the tortillas are soft. Most of the liquid should
be absorbed.
Pour the mixture onto a platter and top with the eggs and all of
the toppings. Eat it hot.
* Rodriguez suggests—in fact, insists—that you fry your own
tortillas for this recipe. To do so, cut up a bunch of fresh corn
tortillas (look for “tortillas de nixtamale,” which means they’re
made with corn and not maseca, a genetically modified corn
product) into 8 triangles and leave them out to dry for 1 hour.
Once dry, add 1 inch vegetable oil to a deep skillet, heat to
350°F, and carefully lower in the tortillas. Fry until crispy but
not brown. Use a spider to lift them onto paper-towel-lined
plates and sprinkle with lots of salt.