Step 1: Preheat your oven to 400°F (200°C). Remove the husks from the tomatillos and rinse them thoroughly. Place the tomatillos, serrano peppers, and unpeeled garlic cloves on a baking sheet.
Step 2: Roast for 15-20 minutes, or until the tomatillos are softened and slightly charred in spots and the peppers are soft and blistered.
Step 3: Carefully transfer the roasted tomatillos, serrano peppers (stems removed), and peeled roasted garlic to a blender or food processor. Add the roughly chopped white onion, fresh cilantro, lime juice, and salt.
Step 4: Blend until smooth. Taste and adjust seasoning as needed, adding more salt or lime juice if desired. Set the Tomatillo Salsa Verde aside.
Step 5: Heat 1 tablespoon of vegetable oil in a large skillet or frying pan over medium-high heat. Fry one tortilla at a time for about 30 seconds to 1 minute per side, or until lightly golden and pliable. Remove and drain on a paper towel-lined plate. Repeat with remaining tortillas.
Step 6: In the same skillet, add a little more oil if needed. Crack two eggs directly into the pan for each serving. Fry to your preferred doneness (sunny side up or over easy are recommended). Season the eggs with salt and pepper as they cook.
Step 7: While the eggs are cooking, gently warm the black beans (if using) in a small saucepan or microwave.
Step 8: To assemble, place two warm tortillas on each plate. Spoon a generous amount of warm black beans (if using) over the tortillas.
Step 9: Carefully place two fried eggs on top of the beans and tortillas.
Step 10: Drown the eggs and tortillas with a generous serving of your fresh Tomatillo Salsa Verde.
Step 11: Garnish with crumbled cotija cheese, sliced avocado, a sprinkle of fresh cilantro, and a wedge of lime. Serve immediately.