In a large cast-iron skillet, heat the oil. Add the diced onion, reserving some for garnish later. Cook over medium heat until tender. Add garlic, stirring, until fragrant, about 1 minute.

Add the salsa verde, stirring, followed by the broth. Bring to a simmer and allow to simmer for about 5 minutes until salsa thickens. (This is the best time to fry up your eggs in another pan).

Season with salt and pepper and remove from heat. Add tortilla chips to skillet and gently stir until all chips are coated. Top chilaquiles with cheese, avocado, radishes, onions, and cilantro. Serve chilaquiles on plates and top with fried eggs.