Rachael's Pepper Jack Frico Eggs with Salsa Verde and Bean Dip 'n' Chips

Preheat the broiler. Line a baking sheet with foil, shiny side down. Place the tomatillos, quartered onion, whole jalapeno, and crushed garlic on the sheet. Spray lightly with cooking spray, then season with salt and pepper. Char the vegetables under the broiler until the onion and jalapeno are browned and the tomatillos are soft, about 6 minutes. Transfer to a food processor. Add the cilantro, half the lime juice, 1 teaspoon cumin and the honey. Pulse into a slightly chunky salsa. Transfer to a bowl, season with salt. Rinse out the processor bowl.

Meanwhile, in a medium skillet, heat the oil, two turns of the pan, over medium-high. Add the chopped onion, jalapeno and garlic; season to taste. Add the remaining 1 teaspoon cumin and cook, stirring often, until the vegetables soften, about 5 minutes. Add ½ cup water and simmer until absorbed, about 6 minutes. Add the beans and cook, stirring occasionally, until heated through, about 2 minutes. Transfer the bean mixture to the food processor and add the hot sauce and 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 ½ 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 on 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.