Chilaquiles Rojos con Huevo

Prepare the Sauce: Roast the tomatoes, garlic, and onion in a dry skillet over medium-high heat until charred. Rehydrate the guajillo chilies in boiling water for 10 minutes until soft.

Blend: Place the roasted vegetables and softened chilies into a blender with 1/2 cup of the soaking liquid or broth. Blend until perfectly smooth. Strain through a fine-mesh sieve if a smoother texture is desired.

Fry Tortillas: In a large skillet, heat the vegetable oil. Fry the tortilla triangles in batches until golden brown and crispy. Drain on paper towels and season lightly with salt.

Simmer Salsa: Wipe out the skillet, add a tablespoon of oil, and pour in the blended salsa. Let it simmer for 5-7 minutes over medium heat until it darkens and thickens. Stir in the remaining broth.

Assemble: Carefully fold the crispy tortilla chips into the sauce. Ensure they are well coated but don't let them sit too long if you prefer them slightly crunchy.

Cook Eggs: In a separate non-stick skillet, fry the eggs sunny-side up or over-easy to your preference.

Serve: Divide the chilaquiles among four plates. Top each with a fried egg, a drizzle of crema, crumbled queso fresco, and fresh cilantro. Serve immediately.