Preheat your broiler to high. On a foil-lined sheet pan, arrange tomatillos, onion, garlic, and green onions. Broil for 8–10 minutes, turning occasionally, until charred and softened.

Transfer roasted veggies to a blender. Add oregano, cilantro, Hatch chile powder, salt, and pepper. While blending, slowly drizzle in the olive oil until the sauce is smooth and emulsified. Add a splash of water if it’s too thick. Set aside.

Stack the corn tortillas, slice them into strips, then cut into rectangles. Heat oil in a skillet over medium-high. Fry in batches (don’t crowd the pan) until golden and crispy, about 1–2 minutes each. Drain on paper towels and sprinkle lightly with salt.

Wipe the skillet clean if needed. Pour in the green chile sauce and bring to a gentle simmer. Add your crispy tortilla chips and stir to coat evenly. Simmer for just 2–3 minutes—you want them to absorb flavor but retain some crunch.

Make 4 small wells in the skillet. Crack an egg into each. Cover the skillet lightly and cook until egg whites are set but yolks are still soft or cooked to preference. Remove from heat and sprinkle crumbled cheese across the top. Dollop with Mexican crema for a velvety finish.

Top with fresh cilantro, radish slices, or even avocado slices. Serve immediately while hot and saucy.