PEEL THE TOMATILLO HUSKS AND RUN THEM UNDER COOL WATER. CUT INTO QUARTERS AND PLACE IN A SAUCEPAN.
ADD IN WHITE ONION, JALAPENOS, GARLIC, AND WATER TO THE SAUCEPAN. COOK ON THE STOVETOP OVER MEDIUM HIGH HEAT.
SIMMER FOR 10-15 MINUTES. THEN WITH A SLOTTED SPOON REMOVE ALL THE INGREDIENTS AND TRANSFER TO A FOOD PROCESSOR.
ADD SALT, PEPPER AND FRESH CILANTRO. PULSE UNTIL SMOOTH.
YOU CAN USE HOMEMADE OR STORE BOUGHT TORTILLA CHIPS.
ADD A LAYER OF CHIPS AND A LAYER OF SAUCE AND REPEAT.
FRY THE EGGS AND ADD THEM TO THE CHIPS AND SAUCE.
THEN TOP WITH SLICED JALAPENOS, FRESH ONIONS, CILANTRO AND COTIJA CHEESE.