Chilaquiles Verde

Preheat the oven to 400° with racks in the upper and lower shelves. Brush tortillas all over with 3 tablespoons of oil, then stack and cut each into 8 wedges. Divide wedges evenly between 2 baking sheets and bake, rotating and tossing chips halfway through, until golden and crisp, 15 to 17 minutes. Season each tray with ¼ teaspoon salt and let cool slightly while preparing sauce. Keep oven on.

Heat remaining tablespoon oil in an oven-safe skillet over medium-high heat. Add garlic and cook, stirring, until light golden, about 1 minute. Pour in salsa and broth and bring to a boil. Simmer for 2 minutes until just slightly thickened. Remove from heat and stir in baked tortilla chips until just coated.

Make 4 wells in chip mixture with the back of a spoon and crack 1 egg into each well. Season eggs with salt and pepper.

Transfer skillet to oven and bake until whites are set and yolks are just barely set, 12 to 15 minutes.

While chilaquiles are baking, thin sour cream with about 4 teaspoons water until drizzling consistency, adding more water a few drops at a time if necessary. 

Once the egg bake comes out of the oven, drizzle some of the thinned sour cream all over. Top with some of the cheese, cilantro, and onion and serve with remaining garnish on the side.