Chilaquiles Rojos with Fried Eggs

Instructions

1. 1

   Warm the salsa and broth in a large skillet over medium heat until bubbling, about 4 minutes.

2. 2

   Turn off the heat and fold in the chips until every one is coated. Let them sit 1-2 minutes so they soften slightly but still have some crunch.

3. 3

   Meanwhile, fry the eggs in oil in a nonstick pan over medium heat, 3-4 minutes for runny yolks.

4. 4

   Divide chips among plates, top each with an egg, then crumble queso fresco and add sour cream, sliced onion, cilantro and avocado.

5. 5

   For milder plates, toss a portion of chips in warm broth with a little cheese instead of salsa.