"In this recipe, the frico serve as salty, gluten-free “tostadas” for eggs and salsa. Corn chips and bean dip make a delicious side. Salt and fat—can’t beat that!"—Rachael Ray
Preheat the broiler. Line a baking sheet with foil, shiny-side down. Place the tomatillos, quartered onion, whole jalapeño, and crushed garlic on the sheet. Spray lightly with cooking spray; season with salt and pepper. Char the vegetables under the broiler until the onion and jalapeño are browned and the tomatillos are soft, about 6 minutes. Transfer to a food processor. Add the cilantro, half of the lime juice, 1 tsp. cumin, and the honey. Pulse into a slightly chunky salsa. Transfer to a bowl; season. Rinse out the processor bowl.
Meanwhile, in a medium nonstick skillet, heat the oil, two turns of the pan, over medium-high. Add the chopped onion, jalapeño, and garlic; season. Add the remaining 1 tsp. cumin. Cook, stirring often, until the vegetables soften, about 5 minutes. Add 1/2 cup water and simmer, stirring occasionally, until absorbed, about 6 minutes. Add the beans. Cook, stirring occasionally, until heated through, about 2 minutes. Transfer the bean mixture to the food processor. Add the hot sauce and the remaining lime juice. Puree until smooth. Season the bean dip with salt.
Heat a small (6-inch) nonstick skillet with a lid over medium. Scatter 1/2 cup cheese in an even layer in the pan. When the cheese melts, bubbles, and begins to turn golden brown, about 5 minutes, crack 2 eggs on top of the cheese. Cover and cook the eggs until soft, medium, or hard, about 2 minutes for medium. Remove from heat. Let cool for a minute, then carefully slide the cheese-laced eggs onto a plate. (The cheese will turn golden brown on the bottom and edges and crisp as it cools.) Spoon a thick line of salsa over the cheesy eggs between the 2 yolks. Repeat with the remaining cheese, eggs, and salsa.
Serve a quarter of the bean dip alongside the eggs on each plate. Serve with any extra salsa and the chips for dipping.