Slice mature peeled plantain into flat slanted slices and fry in coconut oil. Drain and Arrange on plate.
Wrap cleaned tomatillos, onions, garlic, and jalapenos in tinfoil, make a leak-proof pouch and roast on a comal or pan over a high flame until scorched, turning the pouch as needed until roasted and blackened. Add all ingredients to a blender along with salt, pepper, and cilantro and blend with a few tablespoons of water as needed. Add ingredients in a saucepan and simmer for 10 minutes with the oregano and adjust salt and spice.
Fry eggs and serve over plantains and top with the salsa verde. Optional garnish: fresh cilantro and avocado slices. Reserve leftover salsa to use anytime you want a salsa for your meals.