Roast the Veggies:
Heat a comal, cast iron skillet, or dry pan over high heat. Add green tomatoes, poblano, jalapeño, and onion directly to the hot surface. Let them blister and soften, turning occasionally, until charred and tender (about 10 minutes). The tomatoes should be soft enough to press with your thumb.

Prep for Mashing:
Remove the stems from the peppers and the core (“button”) from the tomatoes. Peel off any loose skins or burnt bits if desired, but don’t worry about making it perfect.

Make the Salsa Verde:
In a molcajete or mortar and pestle (or food processor for ease), mash the roasted vegetables together with the garlic and salt. Work in stages to avoid overflow—chunky texture is ideal. Transfer mixture to a saucepan, stir in ½ cup of water, and simmer over low-medium heat for 5 minutes until slightly thickened and aromatic.

Prepare the Chips:
If using store-bought chips, choose unsalted and not too crispy. To make your own, cut corn tortillas into triangles, lightly fry in oil, and drain on paper towels.

Assemble the Chilaquiles:
Add chips to the warm salsa and gently stir to coat. Cover and let sit off heat for 5 minutes to soften slightly without losing all crunch.

Fry the Eggs:
In a separate skillet, fry 2–3 eggs sunny side up or to your liking.

Serve:
Plate the chilaquiles and top each portion with a fried egg. Add a scoop of refried beans, sprinkle with cheese, and garnish with sliced avocado. Optional: top with sautéed squash blossoms for an earthy, floral finish.