Tangy tomatillo-based green sauce with fresh cilantro and poached eggs.
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Place tomatillos, serrano peppers, onion, and garlic in a pot and cover with water; boil for 10 minutes until soft.
Drain the vegetables and transfer them to a blender with salt and fresh cilantro, then pulse until smooth.
Heat one tablespoon of oil in a large skillet and pour in the blended green sauce, simmering on low for 5 minutes.
In a separate small pan, lightly fry the corn tortillas in the remaining oil until soft but slightly golden, then set aside on plates.
Gently crack the eggs directly into the simmering green sauce, spacing them out evenly.
Cover the skillet with a lid and let the eggs poach in the sauce for 3 to 5 minutes until the whites are set but yolks remain runny.
Carefully lift each poached egg and a generous amount of sauce onto the prepared tortillas.
Garnish with extra cilantro and crumbled Cotija cheese before serving immediately.
