Chilaquiles

Instructions

1. 1
   Heat salsa roja in a large skillet over medium heat for 3–4 minutes until hot and just thickened.
2. 2
   Lower the heat to low, then gently fold in tortilla chips, tossing to coat in the salsa. Cook for 2 minutes until chips are just softened but still a bit crisp.
3. 3
   In a separate pan, heat oil over medium-high. Fry the eggs until the whites are set but yolks are still runny. Season with salt and pepper.
4. 4
   Divide salsa-coated chips onto plates. Top each with a fried egg.
5. 5
   Garnish with queso fresco, avocado slices, red onion, cilantro, dollops of sour cream or crema, and lime wedges. Serve immediately!