Spicy Sausage Chilaquiles with Eggs

Ingredients

8 corn tortillas, each cut into 4 triangles
2 Tbsp olive oil
1 Tbsp Sea salt
14.5 oz. can fire-roasted crushed tomatoes (can also used diced)
¼ cup chopped onion
2 garlic cloves
1 Tbsp chopped jalapeño
2 tsp chili powder
½ tsp cumin
¼ tsp salt
½ lb. spicy sausage, removed from casings
4 large eggs
¼ cup cotija (can also use queso blanco or fresco)
Additional toppings: chopped tomatoes, sliced avocado, sliced jalapeño, scallions, cilantro, lime wedges (optional)

Pre-heat oven to 350 degrees.
Lightly brush corn tortilla triangles with olive oil on both sides and set in a single layer on a baking sheet. Sprinkle sea salt over them and bake for 12-15 minutes, until chips are lightly golden and crispy.
While chips are baking, make red chile sauce. Put tomatoes, onion, garlic, jalapeño, chili powder, cumin, and salt in a blender and puree until smooth.
Add sausage to a 10-inch skillet (I like to use cast iron) over medium-high heat. Cook for 8-10 minutes, breaking sausage up with a wooden spoon or spatula, until it’s browned and cooked through. Remove sausage to a separate bowl or plate with a slotted spoon and wipe excess oil out of skillet.
Pour the sauce into the same skillet the sausage was cooked in and turn heat to medium. When sauce comes to a simmer, add tortilla chips and crumbled sausage and toss to coat in sauce. Cook for 1-2 minutes.
Spray a separate skillet lightly with cooking oil and set over medium heat. Add eggs to skillet and cook until whites are set but yolks still runny, 3-4 minutes.
Top chilaquiles with eggs, cotija cheese, and any other desired toppings. Serve.