Turn the oven to Broil.

Place tomatillos, jalapeñoes and serrano (optional to use serrano as it will be spicy) in a small baking dish. Place on middle shelf, not directly under the broiler.

Broil the tomatillos and peppers for 5-8 minutes (or until medium-charred on top).

Allow the second side to broil for an additional 2-3 minutes, until the second side is charred.

Place the tomatillos and jalapeñoes (and serrano if using) into a blender with any juices. Add salt and cilantro.

Blend until smooth. If sauce doesn’t form, add one tablespoon of water until able to blend. Leave to the side.

Crack the large egg into a measuring cup or small bowl and whisk lightly with a fork. Leave to the side.

Heat up a large skillet on medium-low heat.

Toss the chips onto the pan. Lightly press on them with a spoon to break them in half.

After 2-3 minutes of warming the chips, carefully pour in the blended chilaquiles verdes sauce.

Stir the chilaquiles sauce and chips together lightly - you want some pieces to soak up the sauce, while others are nice and crispy still!

Push salsa-soaked chips to the edges of the pan and add the whisked egg. Using the spoon, move back and forth to scramble and cook the eggs. Once starting to cook through, stir tortilla chips back into the center and toss to combine all together.

Serve the chilaquiles while warm and add toppings if desired, like cilantro, diced onion, queso fresco, lime, or avocado.