Red Chilaquiles

Ingredients:

Sauce

• 1 teaspoon olive oil
• 4 garlic cloves, minced
• 1 small chipotle pepper, diced (from canned chipotle peppers in adobo sauce)
• 1 Tablespoon of adobo sauce from can
• 1 16 oz can tomato sauce
• 1 teaspoon dried oregano
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• 1 cup low sodium vegetable or chicken broth
• ¼ teaspoon sea salt
• ¼ teaspoon ground pepper

Chilaquiles

• 5-6 large handfuls of tortilla chips, about 5-6oz
• 3 large eggs, fried
• crumbled Cotija or queso fresco
• sour cream or greek yogurt, for serving
• Sliced avocado, for serving
• Cilantro, for serving
• Sliced radishes, for serving
• Diced red onion, for serving

Instructions:

1. In a medium skillet over medium heat, add oil and sauté garlic until fragrant, about 1-2 minutes. Add chipotle peppers, adobo sauce, tomato sauce, oregano, chili powder, cumin, broth, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. This will help thicken the sauce. Set aside until ready to use.
2. While sauce is simmering prep toppings and start frying eggs.
3. Add the tortilla chips in with the sauce. Gently flip over the tortilla chips until they are all well coated with sauce. Let cook 2-3 minutes, until the chips have softened slightly (but not too much!).
4. Remove from the heat and serve immediately topped with a fried egg, cotija, radish, cilantro, red onion, sliced avocado and sour cream, if desired.