Give tortilla chips the respect they deserve atop spicy chorizo and egg chilaquiles.
Heat about 3 inches of vegetable oil to 375°F in a in a large Dutch oven, wok, or deep fryer. Adjust flame to maintain temperature. Line a large rimmed baking sheet with paper towels. Working in batches to avoid crowding the oil, fry tortilla wedges, using a metal spider to agitate and turn them as they cook. Cook until bubbling slows to a trickle, chips are pale golden brown and very crisp, about 3 minutes per batch. Transfer to the baking sheet and immediately season with kosher salt.
Using a slotted spoon, transfer chorizo to a plate and set aside. Drain all but 1 tablespoon fat from skillet. Add salsa verde and chicken broth and heat over medium heat until simmering. Add three-quarters of the chips and toss gently to coat. Cover and set aside while you make the eggs.In a large non-stick pan, cook 4 eggs until whites are set but yolks are still runny, about 3 minutes. Season with salt. Transfer to a large plate.
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