Ingredients
Sauce
3 tbsp. oil
1/2 sweet onion, diced
2 garlic cloves, minced
2 c. tomatoes, crushed
6 chipotles in adobo sauce
2/3 c. chicken stock
Eggs
2 tbsp. extra virgin olive oil
4 eggs
Salt & pepper to taste
Chilaquiles
8 oz. tortilla chips
1/2 c. queso fresco, crumbled
2 radishes, sliced
1/2 bundle of cilantro, chopped
hot sauce, optional
Directions
Place oil in skillet and place over medium-high heat.
Saute onion and garlic for 2-3 minutes. Reduce heat to medium and saute for 2 more minutes. Season with salt and pepper.
Pour mixture into blender and add tomatoes, chipotle peppers, and chicken stock. Blend until smooth.
Pour sauce into skillet and simmer on medium-low heat for 10 minutes.
Add extra virgin olive oil to nonstick pan and heat on medium-high.
Swirl oil around pan and crack egg into pan. Fry egg for 3-4 minutes until edges are crispy and whites have been set. Yolks should still be runny. Remove from heat and set to the side.
Raise sauce heat to medium-high and bring to a boil for about 3 minutes. Add tortilla chips one handful at a time, make sure chips are entirely coated before adding more.
Remove chips from heat, place on plate, and top with eggs.
Top with queso fresco, radishes, cilantro, and hot sauce, if desired. Serve immediately.