Heat a large skillet over medium heat and add the olive oil until shimmering.

Place the tamales cut-side down in the skillet and cook until the edges become crisp and lightly golden with a toasted corn aroma.

Carefully flip the tamales and continue cooking until heated all the way through and slightly crispy on both sides.

In a separate nonstick pan, crack the eggs and cook over medium-low heat until the whites are set and the yolks remain soft and glossy.

Season the eggs lightly with salt and black pepper while cooking.

Warm the salsa verde in a small saucepan or microwave until hot but not boiling.

Arrange the crispy tamales on serving plates and spoon warm salsa verde over the top.

Place a fried egg over each serving and drizzle with crema for extra richness.

Finish with queso fresco, avocado slices, chopped cilantro, and fresh jalapeño slices.

Serve immediately while the tamales are hot and the egg yolks are still creamy.