To prepare the salsa verde, add all of the ingredients to a small saucepan and bring to a boil. Reduce to a simmer and and cover. Simmer 10-15 minutes, or until the ingredients are all soft. Transfer to a blender; blend until smooth. Season to taste with salt.

While the sauce cooks, prepare the chips. Cut each tortilla into 8 wedges and brush lightly with oil. Arrange on a baking sheet in a single layer (I like to line my pan with a silpat). Bake at 350ºF for 10-12 minutes, or until lightly browned and crisp, turning halfway through.

In a small bowl, combine the corn, red onion, cilantro, queso fresco, and salt.

Transfer the baked chips to an oven proof pan. Pour 1/2 cup of salsa verde over the chips, stirring to coat well. Top with half of the corn salsa. Bake 5 minutes, or until warmed through.

Top with fried eggs, avocado, and remaining corn salsa. Serve with additional salsa verde, lime wedges, and hot sauce.