On a rimmed baking sheet, spread out the tomatillos, garlic, chiles and onion. Roast 4 inches below a heated broiler until the tomatillos are blackened and blistered on one side, about 5 minutes, then flip everything over and roast the other side. Cool slightlys, then slip the papery skins off the garlic and scoop everything into a blender or food processor. Process to a coarse puree.
Set a very large (12-inch) skillet over medium-high heat, film with oil and, when hot enough to make a drop of the tomatillo puree sizzle sharply, add it all at once. Stir the mixture until it has thickened and darkened a little, about 4 minutes. Stir in the broth and cilantro (or epazote), then taste and season with salt, usually about 1 teaspoon, depending on the saltiness of the broth.
In another skillet (again, preferably non-stick), heat a film of oil over medium. Crack in the eggs and sprinkle with salt and pepper. Let cook gently (you may need to reduce the heat a bit) until the whites are set, but the yolks are still runny. Turn off the pan.
Bring the sauce to a boil over high heat, add the chips and stir to coat them evenly. When the sauce returns to the boil, cover the pan and set a timer for 3 minutes.
When the timer rings, stir the contents of the pan and spoon onto deep serving plates. Drizzle with the crema (or one of its stand-ins), dollop with the goat cheese, top each portion with a sunny-side up egg and scatter with cilantro. You’re ready to eat.